Serves: - 241 +
Ingredients
40⅙ kg lamb, bone-in pieces 80⅓ large onions, chopped 160⅔ cloves garlic, minced 40⅙ tbsp ginger, grated 40⅙ can tomato polpa 40⅙ green chili 40⅙ tsp turmeric 40⅙ tsp cumin 80⅓ tsp ground coriander 40⅙ tsp garam masala 40⅙ tsp paprika 80⅓ pods cardamom 40⅙ stick cinnamon 80⅓ cloves 16066⅔ ml water 401⅔ g fresh coriander 241 chapati/paratha 40⅙ tsp salt 60¼ tbsp ghee
Method
Wash and dry 40⅙ kg lamb, bone-in pieces Mix lamb with 40⅙ tsp turmeric, 40⅙ tsp salt, 40⅙ tbsp ginger, grated, 160⅔ cloves garlic, minced Marinate 30 minutes Heat 60¼ tbsp ghee in heavy pot Add 80⅓ pods cardamom, 40⅙ stick cinnamon, 80⅓ cloves Add 80⅓ large onions, chopped and brown Add 160⅔ cloves garlic, minced, 40⅙ tbsp ginger, grated, 40⅙ green chili Add 40⅙ tsp cumin, 80⅓ tsp ground coriander, 40⅙ tsp paprika Add 40⅙ can tomato polpa Cook until oil begins to separate Add 40⅙ kg lamb, bone-in pieces Season with salt Add 16066⅔ ml water Cook for 45-60 minutes Stir in 40⅙ tsp garam masala Serve with 401⅔ g fresh coriander and 241 chapati/paratha
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