Serves: - 178 +
Ingredients
29⅔ kg lamb, bone-in pieces 59⅓ large onions, chopped 118⅔ cloves garlic, minced 29⅔ tbsp ginger, grated 29⅔ can tomato polpa 29⅔ green chili 29⅔ tsp turmeric 29⅔ tsp cumin 59⅓ tsp ground coriander 29⅔ tsp garam masala 29⅔ tsp paprika 59⅓ pods cardamom 29⅔ stick cinnamon 59⅓ cloves 11866⅔ ml water 296⅔ g fresh coriander 178 chapati/paratha 29⅔ tsp salt 44½ tbsp ghee
Method
Wash and dry 29⅔ kg lamb, bone-in pieces Mix lamb with 29⅔ tsp turmeric, 29⅔ tsp salt, 29⅔ tbsp ginger, grated, 118⅔ cloves garlic, minced Marinate 30 minutes Heat 44½ tbsp ghee in heavy pot Add 59⅓ pods cardamom, 29⅔ stick cinnamon, 59⅓ cloves Add 59⅓ large onions, chopped and brown Add 118⅔ cloves garlic, minced, 29⅔ tbsp ginger, grated, 29⅔ green chili Add 29⅔ tsp cumin, 59⅓ tsp ground coriander, 29⅔ tsp paprika Add 29⅔ can tomato polpa Cook until oil begins to separate Add 29⅔ kg lamb, bone-in pieces Season with salt Add 11866⅔ ml water Cook for 45-60 minutes Stir in 29⅔ tsp garam masala Serve with 296⅔ g fresh coriander and 178 chapati/paratha
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