Serves: - 22 +
Ingredients
3⅔ kg lamb, bone-in pieces 7⅓ large onions, chopped 14⅔ cloves garlic, minced 3⅔ tbsp ginger, grated 3⅔ can tomato polpa 3⅔ green chili 3⅔ tsp turmeric 3⅔ tsp cumin 7⅓ tsp ground coriander 3⅔ tsp garam masala 3⅔ tsp paprika 7⅓ pods cardamom 3⅔ stick cinnamon 7⅓ cloves 1466⅔ ml water 36⅔ g fresh coriander 22 chapati/paratha 3⅔ tsp salt 5½ tbsp ghee
Method
Wash and dry 3⅔ kg lamb, bone-in pieces Mix lamb with 3⅔ tsp turmeric, 3⅔ tsp salt, 3⅔ tbsp ginger, grated, 14⅔ cloves garlic, minced Marinate 30 minutes Heat 5½ tbsp ghee in heavy pot Add 7⅓ pods cardamom, 3⅔ stick cinnamon, 7⅓ cloves Add 7⅓ large onions, chopped and brown Add 14⅔ cloves garlic, minced, 3⅔ tbsp ginger, grated, 3⅔ green chili Add 3⅔ tsp cumin, 7⅓ tsp ground coriander, 3⅔ tsp paprika Add 3⅔ can tomato polpa Cook until oil begins to separate Add 3⅔ kg lamb, bone-in pieces Season with salt Add 1466⅔ ml water Cook for 45-60 minutes Stir in 3⅔ tsp garam masala Serve with 36⅔ g fresh coriander and 22 chapati/paratha
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