Serves: - 205 +
Ingredients
34⅙ kg lamb, bone-in pieces 68⅓ large onions, chopped 136⅔ cloves garlic, minced 34⅙ tbsp ginger, grated 34⅙ can tomato polpa 34⅙ green chili 34⅙ tsp turmeric 34⅙ tsp cumin 68⅓ tsp ground coriander 34⅙ tsp garam masala 34⅙ tsp paprika 68⅓ pods cardamom 34⅙ stick cinnamon 68⅓ cloves 13666⅔ ml water 341⅔ g fresh coriander 205 chapati/paratha 34⅙ tsp salt 51¼ tbsp ghee
Method
Wash and dry 34⅙ kg lamb, bone-in pieces Mix lamb with 34⅙ tsp turmeric, 34⅙ tsp salt, 34⅙ tbsp ginger, grated, 136⅔ cloves garlic, minced Marinate 30 minutes Heat 51¼ tbsp ghee in heavy pot Add 68⅓ pods cardamom, 34⅙ stick cinnamon, 68⅓ cloves Add 68⅓ large onions, chopped and brown Add 136⅔ cloves garlic, minced, 34⅙ tbsp ginger, grated, 34⅙ green chili Add 34⅙ tsp cumin, 68⅓ tsp ground coriander, 34⅙ tsp paprika Add 34⅙ can tomato polpa Cook until oil begins to separate Add 34⅙ kg lamb, bone-in pieces Season with salt Add 13666⅔ ml water Cook for 45-60 minutes Stir in 34⅙ tsp garam masala Serve with 341⅔ g fresh coriander and 205 chapati/paratha
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