Serves: - 160 +
Ingredients
26⅔ kg lamb, bone-in pieces 53⅓ large onions, chopped 106⅔ cloves garlic, minced 26⅔ tbsp ginger, grated 26⅔ can tomato polpa 26⅔ green chili 26⅔ tsp turmeric 26⅔ tsp cumin 53⅓ tsp ground coriander 26⅔ tsp garam masala 26⅔ tsp paprika 53⅓ pods cardamom 26⅔ stick cinnamon 53⅓ cloves 10666⅔ ml water 266⅔ g fresh coriander 160 chapati/paratha 26⅔ tsp salt 40 tbsp ghee
Method
Wash and dry 26⅔ kg lamb, bone-in pieces Mix lamb with 26⅔ tsp turmeric, 26⅔ tsp salt, 26⅔ tbsp ginger, grated, 106⅔ cloves garlic, minced Marinate 30 minutes Heat 40 tbsp ghee in heavy pot Add 53⅓ pods cardamom, 26⅔ stick cinnamon, 53⅓ cloves Add 53⅓ large onions, chopped and brown Add 106⅔ cloves garlic, minced, 26⅔ tbsp ginger, grated, 26⅔ green chili Add 26⅔ tsp cumin, 53⅓ tsp ground coriander, 26⅔ tsp paprika Add 26⅔ can tomato polpa Cook until oil begins to separate Add 26⅔ kg lamb, bone-in pieces Season with salt Add 10666⅔ ml water Cook for 45-60 minutes Stir in 26⅔ tsp garam masala Serve with 266⅔ g fresh coriander and 160 chapati/paratha
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