Serves: - 170 +
Ingredients
28⅓ kg lamb, bone-in pieces 56⅔ large onions, chopped 113⅓ cloves garlic, minced 28⅓ tbsp ginger, grated 28⅓ can tomato polpa 28⅓ green chili 28⅓ tsp turmeric 28⅓ tsp cumin 56⅔ tsp ground coriander 28⅓ tsp garam masala 28⅓ tsp paprika 56⅔ pods cardamom 28⅓ stick cinnamon 56⅔ cloves 11333⅓ ml water 283⅓ g fresh coriander 170 chapati/paratha 28⅓ tsp salt 42½ tbsp ghee
Method
Wash and dry 28⅓ kg lamb, bone-in pieces Mix lamb with 28⅓ tsp turmeric, 28⅓ tsp salt, 28⅓ tbsp ginger, grated, 113⅓ cloves garlic, minced Marinate 30 minutes Heat 42½ tbsp ghee in heavy pot Add 56⅔ pods cardamom, 28⅓ stick cinnamon, 56⅔ cloves Add 56⅔ large onions, chopped and brown Add 113⅓ cloves garlic, minced, 28⅓ tbsp ginger, grated, 28⅓ green chili Add 28⅓ tsp cumin, 56⅔ tsp ground coriander, 28⅓ tsp paprika Add 28⅓ can tomato polpa Cook until oil begins to separate Add 28⅓ kg lamb, bone-in pieces Season with salt Add 11333⅓ ml water Cook for 45-60 minutes Stir in 28⅓ tsp garam masala Serve with 283⅓ g fresh coriander and 170 chapati/paratha
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