Serves: - 226 +
Ingredients
37⅔ kg lamb, bone-in pieces 75⅓ large onions, chopped 150⅔ cloves garlic, minced 37⅔ tbsp ginger, grated 37⅔ can tomato polpa 37⅔ green chili 37⅔ tsp turmeric 37⅔ tsp cumin 75⅓ tsp ground coriander 37⅔ tsp garam masala 37⅔ tsp paprika 75⅓ pods cardamom 37⅔ stick cinnamon 75⅓ cloves 15066⅔ ml water 376⅔ g fresh coriander 226 chapati/paratha 37⅔ tsp salt 56½ tbsp ghee
Method
Wash and dry 37⅔ kg lamb, bone-in pieces Mix lamb with 37⅔ tsp turmeric, 37⅔ tsp salt, 37⅔ tbsp ginger, grated, 150⅔ cloves garlic, minced Marinate 30 minutes Heat 56½ tbsp ghee in heavy pot Add 75⅓ pods cardamom, 37⅔ stick cinnamon, 75⅓ cloves Add 75⅓ large onions, chopped and brown Add 150⅔ cloves garlic, minced, 37⅔ tbsp ginger, grated, 37⅔ green chili Add 37⅔ tsp cumin, 75⅓ tsp ground coriander, 37⅔ tsp paprika Add 37⅔ can tomato polpa Cook until oil begins to separate Add 37⅔ kg lamb, bone-in pieces Season with salt Add 15066⅔ ml water Cook for 45-60 minutes Stir in 37⅔ tsp garam masala Serve with 376⅔ g fresh coriander and 226 chapati/paratha
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