Serves: - 155 +
Ingredients
25⅚ kg lamb, bone-in pieces 51⅔ large onions, chopped 103⅓ cloves garlic, minced 25⅚ tbsp ginger, grated 25⅚ can tomato polpa 25⅚ green chili 25⅚ tsp turmeric 25⅚ tsp cumin 51⅔ tsp ground coriander 25⅚ tsp garam masala 25⅚ tsp paprika 51⅔ pods cardamom 25⅚ stick cinnamon 51⅔ cloves 10333⅓ ml water 258⅓ g fresh coriander 155 chapati/paratha 25⅚ tsp salt 38¾ tbsp ghee
Method
Wash and dry 25⅚ kg lamb, bone-in pieces Mix lamb with 25⅚ tsp turmeric, 25⅚ tsp salt, 25⅚ tbsp ginger, grated, 103⅓ cloves garlic, minced Marinate 30 minutes Heat 38¾ tbsp ghee in heavy pot Add 51⅔ pods cardamom, 25⅚ stick cinnamon, 51⅔ cloves Add 51⅔ large onions, chopped and brown Add 103⅓ cloves garlic, minced, 25⅚ tbsp ginger, grated, 25⅚ green chili Add 25⅚ tsp cumin, 51⅔ tsp ground coriander, 25⅚ tsp paprika Add 25⅚ can tomato polpa Cook until oil begins to separate Add 25⅚ kg lamb, bone-in pieces Season with salt Add 10333⅓ ml water Cook for 45-60 minutes Stir in 25⅚ tsp garam masala Serve with 258⅓ g fresh coriander and 155 chapati/paratha
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