Serves: - 161 +
Ingredients
26⅚ kg lamb, bone-in pieces 53⅔ large onions, chopped 107⅓ cloves garlic, minced 26⅚ tbsp ginger, grated 26⅚ can tomato polpa 26⅚ green chili 26⅚ tsp turmeric 26⅚ tsp cumin 53⅔ tsp ground coriander 26⅚ tsp garam masala 26⅚ tsp paprika 53⅔ pods cardamom 26⅚ stick cinnamon 53⅔ cloves 10733⅓ ml water 268⅓ g fresh coriander 161 chapati/paratha 26⅚ tsp salt 40¼ tbsp ghee
Method
Wash and dry 26⅚ kg lamb, bone-in pieces Mix lamb with 26⅚ tsp turmeric, 26⅚ tsp salt, 26⅚ tbsp ginger, grated, 107⅓ cloves garlic, minced Marinate 30 minutes Heat 40¼ tbsp ghee in heavy pot Add 53⅔ pods cardamom, 26⅚ stick cinnamon, 53⅔ cloves Add 53⅔ large onions, chopped and brown Add 107⅓ cloves garlic, minced, 26⅚ tbsp ginger, grated, 26⅚ green chili Add 26⅚ tsp cumin, 53⅔ tsp ground coriander, 26⅚ tsp paprika Add 26⅚ can tomato polpa Cook until oil begins to separate Add 26⅚ kg lamb, bone-in pieces Season with salt Add 10733⅓ ml water Cook for 45-60 minutes Stir in 26⅚ tsp garam masala Serve with 268⅓ g fresh coriander and 161 chapati/paratha
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