Serves: - 157 +
Ingredients
26⅙ kg lamb, bone-in pieces 52⅓ large onions, chopped 104⅔ cloves garlic, minced 26⅙ tbsp ginger, grated 26⅙ can tomato polpa 26⅙ green chili 26⅙ tsp turmeric 26⅙ tsp cumin 52⅓ tsp ground coriander 26⅙ tsp garam masala 26⅙ tsp paprika 52⅓ pods cardamom 26⅙ stick cinnamon 52⅓ cloves 10466⅔ ml water 261⅔ g fresh coriander 157 chapati/paratha 26⅙ tsp salt 39¼ tbsp ghee
Method
Wash and dry 26⅙ kg lamb, bone-in pieces Mix lamb with 26⅙ tsp turmeric, 26⅙ tsp salt, 26⅙ tbsp ginger, grated, 104⅔ cloves garlic, minced Marinate 30 minutes Heat 39¼ tbsp ghee in heavy pot Add 52⅓ pods cardamom, 26⅙ stick cinnamon, 52⅓ cloves Add 52⅓ large onions, chopped and brown Add 104⅔ cloves garlic, minced, 26⅙ tbsp ginger, grated, 26⅙ green chili Add 26⅙ tsp cumin, 52⅓ tsp ground coriander, 26⅙ tsp paprika Add 26⅙ can tomato polpa Cook until oil begins to separate Add 26⅙ kg lamb, bone-in pieces Season with salt Add 10466⅔ ml water Cook for 45-60 minutes Stir in 26⅙ tsp garam masala Serve with 261⅔ g fresh coriander and 157 chapati/paratha
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