Serves: - 250 +
Ingredients
41⅔ kg lamb, bone-in pieces 83⅓ large onions, chopped 166⅔ cloves garlic, minced 41⅔ tbsp ginger, grated 41⅔ can tomato polpa 41⅔ green chili 41⅔ tsp turmeric 41⅔ tsp cumin 83⅓ tsp ground coriander 41⅔ tsp garam masala 41⅔ tsp paprika 83⅓ pods cardamom 41⅔ stick cinnamon 83⅓ cloves 16666⅔ ml water 416⅔ g fresh coriander 250 chapati/paratha 41⅔ tsp salt 62½ tbsp ghee
Method
Wash and dry 41⅔ kg lamb, bone-in pieces Mix lamb with 41⅔ tsp turmeric, 41⅔ tsp salt, 41⅔ tbsp ginger, grated, 166⅔ cloves garlic, minced Marinate 30 minutes Heat 62½ tbsp ghee in heavy pot Add 83⅓ pods cardamom, 41⅔ stick cinnamon, 83⅓ cloves Add 83⅓ large onions, chopped and brown Add 166⅔ cloves garlic, minced, 41⅔ tbsp ginger, grated, 41⅔ green chili Add 41⅔ tsp cumin, 83⅓ tsp ground coriander, 41⅔ tsp paprika Add 41⅔ can tomato polpa Cook until oil begins to separate Add 41⅔ kg lamb, bone-in pieces Season with salt Add 16666⅔ ml water Cook for 45-60 minutes Stir in 41⅔ tsp garam masala Serve with 416⅔ g fresh coriander and 250 chapati/paratha
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