Serves: - 25 +
Ingredients
4⅙ kg lamb, bone-in pieces 8⅓ large onions, chopped 16⅔ cloves garlic, minced 4⅙ tbsp ginger, grated 4⅙ can tomato polpa 4⅙ green chili 4⅙ tsp turmeric 4⅙ tsp cumin 8⅓ tsp ground coriander 4⅙ tsp garam masala 4⅙ tsp paprika 8⅓ pods cardamom 4⅙ stick cinnamon 8⅓ cloves 1666⅔ ml water 41⅔ g fresh coriander 25 chapati/paratha 4⅙ tsp salt 6¼ tbsp ghee
Method
Wash and dry 4⅙ kg lamb, bone-in pieces Mix lamb with 4⅙ tsp turmeric, 4⅙ tsp salt, 4⅙ tbsp ginger, grated, 16⅔ cloves garlic, minced Marinate 30 minutes Heat 6¼ tbsp ghee in heavy pot Add 8⅓ pods cardamom, 4⅙ stick cinnamon, 8⅓ cloves Add 8⅓ large onions, chopped and brown Add 16⅔ cloves garlic, minced, 4⅙ tbsp ginger, grated, 4⅙ green chili Add 4⅙ tsp cumin, 8⅓ tsp ground coriander, 4⅙ tsp paprika Add 4⅙ can tomato polpa Cook until oil begins to separate Add 4⅙ kg lamb, bone-in pieces Season with salt Add 1666⅔ ml water Cook for 45-60 minutes Stir in 4⅙ tsp garam masala Serve with 41⅔ g fresh coriander and 25 chapati/paratha
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