Serves: - 182 +
Ingredients
30⅓ kg lamb, bone-in pieces 60⅔ large onions, chopped 121⅓ cloves garlic, minced 30⅓ tbsp ginger, grated 30⅓ can tomato polpa 30⅓ green chili 30⅓ tsp turmeric 30⅓ tsp cumin 60⅔ tsp ground coriander 30⅓ tsp garam masala 30⅓ tsp paprika 60⅔ pods cardamom 30⅓ stick cinnamon 60⅔ cloves 12133⅓ ml water 303⅓ g fresh coriander 182 chapati/paratha 30⅓ tsp salt 45½ tbsp ghee
Method
Wash and dry 30⅓ kg lamb, bone-in pieces Mix lamb with 30⅓ tsp turmeric, 30⅓ tsp salt, 30⅓ tbsp ginger, grated, 121⅓ cloves garlic, minced Marinate 30 minutes Heat 45½ tbsp ghee in heavy pot Add 60⅔ pods cardamom, 30⅓ stick cinnamon, 60⅔ cloves Add 60⅔ large onions, chopped and brown Add 121⅓ cloves garlic, minced, 30⅓ tbsp ginger, grated, 30⅓ green chili Add 30⅓ tsp cumin, 60⅔ tsp ground coriander, 30⅓ tsp paprika Add 30⅓ can tomato polpa Cook until oil begins to separate Add 30⅓ kg lamb, bone-in pieces Season with salt Add 12133⅓ ml water Cook for 45-60 minutes Stir in 30⅓ tsp garam masala Serve with 303⅓ g fresh coriander and 182 chapati/paratha
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