Serves: - 245 +
Ingredients
40⅚ kg lamb, bone-in pieces 81⅔ large onions, chopped 163⅓ cloves garlic, minced 40⅚ tbsp ginger, grated 40⅚ can tomato polpa 40⅚ green chili 40⅚ tsp turmeric 40⅚ tsp cumin 81⅔ tsp ground coriander 40⅚ tsp garam masala 40⅚ tsp paprika 81⅔ pods cardamom 40⅚ stick cinnamon 81⅔ cloves 16333⅓ ml water 408⅓ g fresh coriander 245 chapati/paratha 40⅚ tsp salt 61¼ tbsp ghee
Method
Wash and dry 40⅚ kg lamb, bone-in pieces Mix lamb with 40⅚ tsp turmeric, 40⅚ tsp salt, 40⅚ tbsp ginger, grated, 163⅓ cloves garlic, minced Marinate 30 minutes Heat 61¼ tbsp ghee in heavy pot Add 81⅔ pods cardamom, 40⅚ stick cinnamon, 81⅔ cloves Add 81⅔ large onions, chopped and brown Add 163⅓ cloves garlic, minced, 40⅚ tbsp ginger, grated, 40⅚ green chili Add 40⅚ tsp cumin, 81⅔ tsp ground coriander, 40⅚ tsp paprika Add 40⅚ can tomato polpa Cook until oil begins to separate Add 40⅚ kg lamb, bone-in pieces Season with salt Add 16333⅓ ml water Cook for 45-60 minutes Stir in 40⅚ tsp garam masala Serve with 408⅓ g fresh coriander and 245 chapati/paratha
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