Serves: - 220 +
Ingredients
36⅔ kg lamb, bone-in pieces 73⅓ large onions, chopped 146⅔ cloves garlic, minced 36⅔ tbsp ginger, grated 36⅔ can tomato polpa 36⅔ green chili 36⅔ tsp turmeric 36⅔ tsp cumin 73⅓ tsp ground coriander 36⅔ tsp garam masala 36⅔ tsp paprika 73⅓ pods cardamom 36⅔ stick cinnamon 73⅓ cloves 14666⅔ ml water 366⅔ g fresh coriander 220 chapati/paratha 36⅔ tsp salt 55 tbsp ghee
Method
Wash and dry 36⅔ kg lamb, bone-in pieces Mix lamb with 36⅔ tsp turmeric, 36⅔ tsp salt, 36⅔ tbsp ginger, grated, 146⅔ cloves garlic, minced Marinate 30 minutes Heat 55 tbsp ghee in heavy pot Add 73⅓ pods cardamom, 36⅔ stick cinnamon, 73⅓ cloves Add 73⅓ large onions, chopped and brown Add 146⅔ cloves garlic, minced, 36⅔ tbsp ginger, grated, 36⅔ green chili Add 36⅔ tsp cumin, 73⅓ tsp ground coriander, 36⅔ tsp paprika Add 36⅔ can tomato polpa Cook until oil begins to separate Add 36⅔ kg lamb, bone-in pieces Season with salt Add 14666⅔ ml water Cook for 45-60 minutes Stir in 36⅔ tsp garam masala Serve with 366⅔ g fresh coriander and 220 chapati/paratha
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