Serves: - 227 +
Ingredients
37⅚ kg lamb, bone-in pieces 75⅔ large onions, chopped 151⅓ cloves garlic, minced 37⅚ tbsp ginger, grated 37⅚ can tomato polpa 37⅚ green chili 37⅚ tsp turmeric 37⅚ tsp cumin 75⅔ tsp ground coriander 37⅚ tsp garam masala 37⅚ tsp paprika 75⅔ pods cardamom 37⅚ stick cinnamon 75⅔ cloves 15133⅓ ml water 378⅓ g fresh coriander 227 chapati/paratha 37⅚ tsp salt 56¾ tbsp ghee
Method
Wash and dry 37⅚ kg lamb, bone-in pieces Mix lamb with 37⅚ tsp turmeric, 37⅚ tsp salt, 37⅚ tbsp ginger, grated, 151⅓ cloves garlic, minced Marinate 30 minutes Heat 56¾ tbsp ghee in heavy pot Add 75⅔ pods cardamom, 37⅚ stick cinnamon, 75⅔ cloves Add 75⅔ large onions, chopped and brown Add 151⅓ cloves garlic, minced, 37⅚ tbsp ginger, grated, 37⅚ green chili Add 37⅚ tsp cumin, 75⅔ tsp ground coriander, 37⅚ tsp paprika Add 37⅚ can tomato polpa Cook until oil begins to separate Add 37⅚ kg lamb, bone-in pieces Season with salt Add 15133⅓ ml water Cook for 45-60 minutes Stir in 37⅚ tsp garam masala Serve with 378⅓ g fresh coriander and 227 chapati/paratha
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