Serves: - 23 +
Ingredients
3⅚ kg lamb, bone-in pieces 7⅔ large onions, chopped 15⅓ cloves garlic, minced 3⅚ tbsp ginger, grated 3⅚ can tomato polpa 3⅚ green chili 3⅚ tsp turmeric 3⅚ tsp cumin 7⅔ tsp ground coriander 3⅚ tsp garam masala 3⅚ tsp paprika 7⅔ pods cardamom 3⅚ stick cinnamon 7⅔ cloves 1533⅓ ml water 38⅓ g fresh coriander 23 chapati/paratha 3⅚ tsp salt 5¾ tbsp ghee
Method
Wash and dry 3⅚ kg lamb, bone-in pieces Mix lamb with 3⅚ tsp turmeric, 3⅚ tsp salt, 3⅚ tbsp ginger, grated, 15⅓ cloves garlic, minced Marinate 30 minutes Heat 5¾ tbsp ghee in heavy pot Add 7⅔ pods cardamom, 3⅚ stick cinnamon, 7⅔ cloves Add 7⅔ large onions, chopped and brown Add 15⅓ cloves garlic, minced, 3⅚ tbsp ginger, grated, 3⅚ green chili Add 3⅚ tsp cumin, 7⅔ tsp ground coriander, 3⅚ tsp paprika Add 3⅚ can tomato polpa Cook until oil begins to separate Add 3⅚ kg lamb, bone-in pieces Season with salt Add 1533⅓ ml water Cook for 45-60 minutes Stir in 3⅚ tsp garam masala Serve with 38⅓ g fresh coriander and 23 chapati/paratha
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