Serves: - 214 +
Ingredients
35⅔ kg lamb, bone-in pieces 71⅓ large onions, chopped 142⅔ cloves garlic, minced 35⅔ tbsp ginger, grated 35⅔ can tomato polpa 35⅔ green chili 35⅔ tsp turmeric 35⅔ tsp cumin 71⅓ tsp ground coriander 35⅔ tsp garam masala 35⅔ tsp paprika 71⅓ pods cardamom 35⅔ stick cinnamon 71⅓ cloves 14266⅔ ml water 356⅔ g fresh coriander 214 chapati/paratha 35⅔ tsp salt 53½ tbsp ghee
Method
Wash and dry 35⅔ kg lamb, bone-in pieces Mix lamb with 35⅔ tsp turmeric, 35⅔ tsp salt, 35⅔ tbsp ginger, grated, 142⅔ cloves garlic, minced Marinate 30 minutes Heat 53½ tbsp ghee in heavy pot Add 71⅓ pods cardamom, 35⅔ stick cinnamon, 71⅓ cloves Add 71⅓ large onions, chopped and brown Add 142⅔ cloves garlic, minced, 35⅔ tbsp ginger, grated, 35⅔ green chili Add 35⅔ tsp cumin, 71⅓ tsp ground coriander, 35⅔ tsp paprika Add 35⅔ can tomato polpa Cook until oil begins to separate Add 35⅔ kg lamb, bone-in pieces Season with salt Add 14266⅔ ml water Cook for 45-60 minutes Stir in 35⅔ tsp garam masala Serve with 356⅔ g fresh coriander and 214 chapati/paratha
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