Serves: - 242 +
Ingredients
40⅓ kg lamb, bone-in pieces 80⅔ large onions, chopped 161⅓ cloves garlic, minced 40⅓ tbsp ginger, grated 40⅓ can tomato polpa 40⅓ green chili 40⅓ tsp turmeric 40⅓ tsp cumin 80⅔ tsp ground coriander 40⅓ tsp garam masala 40⅓ tsp paprika 80⅔ pods cardamom 40⅓ stick cinnamon 80⅔ cloves 16133⅓ ml water 403⅓ g fresh coriander 242 chapati/paratha 40⅓ tsp salt 60½ tbsp ghee
Method
Wash and dry 40⅓ kg lamb, bone-in pieces Mix lamb with 40⅓ tsp turmeric, 40⅓ tsp salt, 40⅓ tbsp ginger, grated, 161⅓ cloves garlic, minced Marinate 30 minutes Heat 60½ tbsp ghee in heavy pot Add 80⅔ pods cardamom, 40⅓ stick cinnamon, 80⅔ cloves Add 80⅔ large onions, chopped and brown Add 161⅓ cloves garlic, minced, 40⅓ tbsp ginger, grated, 40⅓ green chili Add 40⅓ tsp cumin, 80⅔ tsp ground coriander, 40⅓ tsp paprika Add 40⅓ can tomato polpa Cook until oil begins to separate Add 40⅓ kg lamb, bone-in pieces Season with salt Add 16133⅓ ml water Cook for 45-60 minutes Stir in 40⅓ tsp garam masala Serve with 403⅓ g fresh coriander and 242 chapati/paratha
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