Serves: - 151 +
Ingredients
25⅙ kg lamb, bone-in pieces 50⅓ large onions, chopped 100⅔ cloves garlic, minced 25⅙ tbsp ginger, grated 25⅙ can tomato polpa 25⅙ green chili 25⅙ tsp turmeric 25⅙ tsp cumin 50⅓ tsp ground coriander 25⅙ tsp garam masala 25⅙ tsp paprika 50⅓ pods cardamom 25⅙ stick cinnamon 50⅓ cloves 10066⅔ ml water 251⅔ g fresh coriander 151 chapati/paratha 25⅙ tsp salt 37¾ tbsp ghee
Method
Wash and dry 25⅙ kg lamb, bone-in pieces Mix lamb with 25⅙ tsp turmeric, 25⅙ tsp salt, 25⅙ tbsp ginger, grated, 100⅔ cloves garlic, minced Marinate 30 minutes Heat 37¾ tbsp ghee in heavy pot Add 50⅓ pods cardamom, 25⅙ stick cinnamon, 50⅓ cloves Add 50⅓ large onions, chopped and brown Add 100⅔ cloves garlic, minced, 25⅙ tbsp ginger, grated, 25⅙ green chili Add 25⅙ tsp cumin, 50⅓ tsp ground coriander, 25⅙ tsp paprika Add 25⅙ can tomato polpa Cook until oil begins to separate Add 25⅙ kg lamb, bone-in pieces Season with salt Add 10066⅔ ml water Cook for 45-60 minutes Stir in 25⅙ tsp garam masala Serve with 251⅔ g fresh coriander and 151 chapati/paratha
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