Serves: - 212 +
Ingredients
35⅓ kg lamb, bone-in pieces 70⅔ large onions, chopped 141⅓ cloves garlic, minced 35⅓ tbsp ginger, grated 35⅓ can tomato polpa 35⅓ green chili 35⅓ tsp turmeric 35⅓ tsp cumin 70⅔ tsp ground coriander 35⅓ tsp garam masala 35⅓ tsp paprika 70⅔ pods cardamom 35⅓ stick cinnamon 70⅔ cloves 14133⅓ ml water 353⅓ g fresh coriander 212 chapati/paratha 35⅓ tsp salt 53 tbsp ghee
Method
Wash and dry 35⅓ kg lamb, bone-in pieces Mix lamb with 35⅓ tsp turmeric, 35⅓ tsp salt, 35⅓ tbsp ginger, grated, 141⅓ cloves garlic, minced Marinate 30 minutes Heat 53 tbsp ghee in heavy pot Add 70⅔ pods cardamom, 35⅓ stick cinnamon, 70⅔ cloves Add 70⅔ large onions, chopped and brown Add 141⅓ cloves garlic, minced, 35⅓ tbsp ginger, grated, 35⅓ green chili Add 35⅓ tsp cumin, 70⅔ tsp ground coriander, 35⅓ tsp paprika Add 35⅓ can tomato polpa Cook until oil begins to separate Add 35⅓ kg lamb, bone-in pieces Season with salt Add 14133⅓ ml water Cook for 45-60 minutes Stir in 35⅓ tsp garam masala Serve with 353⅓ g fresh coriander and 212 chapati/paratha
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