Serves: - 239 +
Ingredients
39⅚ kg lamb, bone-in pieces 79⅔ large onions, chopped 159⅓ cloves garlic, minced 39⅚ tbsp ginger, grated 39⅚ can tomato polpa 39⅚ green chili 39⅚ tsp turmeric 39⅚ tsp cumin 79⅔ tsp ground coriander 39⅚ tsp garam masala 39⅚ tsp paprika 79⅔ pods cardamom 39⅚ stick cinnamon 79⅔ cloves 15933⅓ ml water 398⅓ g fresh coriander 239 chapati/paratha 39⅚ tsp salt 59¾ tbsp ghee
Method
Wash and dry 39⅚ kg lamb, bone-in pieces Mix lamb with 39⅚ tsp turmeric, 39⅚ tsp salt, 39⅚ tbsp ginger, grated, 159⅓ cloves garlic, minced Marinate 30 minutes Heat 59¾ tbsp ghee in heavy pot Add 79⅔ pods cardamom, 39⅚ stick cinnamon, 79⅔ cloves Add 79⅔ large onions, chopped and brown Add 159⅓ cloves garlic, minced, 39⅚ tbsp ginger, grated, 39⅚ green chili Add 39⅚ tsp cumin, 79⅔ tsp ground coriander, 39⅚ tsp paprika Add 39⅚ can tomato polpa Cook until oil begins to separate Add 39⅚ kg lamb, bone-in pieces Season with salt Add 15933⅓ ml water Cook for 45-60 minutes Stir in 39⅚ tsp garam masala Serve with 398⅓ g fresh coriander and 239 chapati/paratha
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