Serves: - 158 +
Ingredients
26⅓ kg lamb, bone-in pieces 52⅔ large onions, chopped 105⅓ cloves garlic, minced 26⅓ tbsp ginger, grated 26⅓ can tomato polpa 26⅓ green chili 26⅓ tsp turmeric 26⅓ tsp cumin 52⅔ tsp ground coriander 26⅓ tsp garam masala 26⅓ tsp paprika 52⅔ pods cardamom 26⅓ stick cinnamon 52⅔ cloves 10533⅓ ml water 263⅓ g fresh coriander 158 chapati/paratha 26⅓ tsp salt 39½ tbsp ghee
Method
Wash and dry 26⅓ kg lamb, bone-in pieces Mix lamb with 26⅓ tsp turmeric, 26⅓ tsp salt, 26⅓ tbsp ginger, grated, 105⅓ cloves garlic, minced Marinate 30 minutes Heat 39½ tbsp ghee in heavy pot Add 52⅔ pods cardamom, 26⅓ stick cinnamon, 52⅔ cloves Add 52⅔ large onions, chopped and brown Add 105⅓ cloves garlic, minced, 26⅓ tbsp ginger, grated, 26⅓ green chili Add 26⅓ tsp cumin, 52⅔ tsp ground coriander, 26⅓ tsp paprika Add 26⅓ can tomato polpa Cook until oil begins to separate Add 26⅓ kg lamb, bone-in pieces Season with salt Add 10533⅓ ml water Cook for 45-60 minutes Stir in 26⅓ tsp garam masala Serve with 263⅓ g fresh coriander and 158 chapati/paratha
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