Serves: - 202 +
Ingredients
33⅔ kg lamb, bone-in pieces 67⅓ large onions, chopped 134⅔ cloves garlic, minced 33⅔ tbsp ginger, grated 33⅔ can tomato polpa 33⅔ green chili 33⅔ tsp turmeric 33⅔ tsp cumin 67⅓ tsp ground coriander 33⅔ tsp garam masala 33⅔ tsp paprika 67⅓ pods cardamom 33⅔ stick cinnamon 67⅓ cloves 13466⅔ ml water 336⅔ g fresh coriander 202 chapati/paratha 33⅔ tsp salt 50½ tbsp ghee
Method
Wash and dry 33⅔ kg lamb, bone-in pieces Mix lamb with 33⅔ tsp turmeric, 33⅔ tsp salt, 33⅔ tbsp ginger, grated, 134⅔ cloves garlic, minced Marinate 30 minutes Heat 50½ tbsp ghee in heavy pot Add 67⅓ pods cardamom, 33⅔ stick cinnamon, 67⅓ cloves Add 67⅓ large onions, chopped and brown Add 134⅔ cloves garlic, minced, 33⅔ tbsp ginger, grated, 33⅔ green chili Add 33⅔ tsp cumin, 67⅓ tsp ground coriander, 33⅔ tsp paprika Add 33⅔ can tomato polpa Cook until oil begins to separate Add 33⅔ kg lamb, bone-in pieces Season with salt Add 13466⅔ ml water Cook for 45-60 minutes Stir in 33⅔ tsp garam masala Serve with 336⅔ g fresh coriander and 202 chapati/paratha
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