Serves: - 208 +
Ingredients
34⅔ kg lamb, bone-in pieces 69⅓ large onions, chopped 138⅔ cloves garlic, minced 34⅔ tbsp ginger, grated 34⅔ can tomato polpa 34⅔ green chili 34⅔ tsp turmeric 34⅔ tsp cumin 69⅓ tsp ground coriander 34⅔ tsp garam masala 34⅔ tsp paprika 69⅓ pods cardamom 34⅔ stick cinnamon 69⅓ cloves 13866⅔ ml water 346⅔ g fresh coriander 208 chapati/paratha 34⅔ tsp salt 52 tbsp ghee
Method
Wash and dry 34⅔ kg lamb, bone-in pieces Mix lamb with 34⅔ tsp turmeric, 34⅔ tsp salt, 34⅔ tbsp ginger, grated, 138⅔ cloves garlic, minced Marinate 30 minutes Heat 52 tbsp ghee in heavy pot Add 69⅓ pods cardamom, 34⅔ stick cinnamon, 69⅓ cloves Add 69⅓ large onions, chopped and brown Add 138⅔ cloves garlic, minced, 34⅔ tbsp ginger, grated, 34⅔ green chili Add 34⅔ tsp cumin, 69⅓ tsp ground coriander, 34⅔ tsp paprika Add 34⅔ can tomato polpa Cook until oil begins to separate Add 34⅔ kg lamb, bone-in pieces Season with salt Add 13866⅔ ml water Cook for 45-60 minutes Stir in 34⅔ tsp garam masala Serve with 346⅔ g fresh coriander and 208 chapati/paratha
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