Serves: - 251 +
Ingredients
41⅚ kg lamb, bone-in pieces 83⅔ large onions, chopped 167⅓ cloves garlic, minced 41⅚ tbsp ginger, grated 41⅚ can tomato polpa 41⅚ green chili 41⅚ tsp turmeric 41⅚ tsp cumin 83⅔ tsp ground coriander 41⅚ tsp garam masala 41⅚ tsp paprika 83⅔ pods cardamom 41⅚ stick cinnamon 83⅔ cloves 16733⅓ ml water 418⅓ g fresh coriander 251 chapati/paratha 41⅚ tsp salt 62¾ tbsp ghee
Method
Wash and dry 41⅚ kg lamb, bone-in pieces Mix lamb with 41⅚ tsp turmeric, 41⅚ tsp salt, 41⅚ tbsp ginger, grated, 167⅓ cloves garlic, minced Marinate 30 minutes Heat 62¾ tbsp ghee in heavy pot Add 83⅔ pods cardamom, 41⅚ stick cinnamon, 83⅔ cloves Add 83⅔ large onions, chopped and brown Add 167⅓ cloves garlic, minced, 41⅚ tbsp ginger, grated, 41⅚ green chili Add 41⅚ tsp cumin, 83⅔ tsp ground coriander, 41⅚ tsp paprika Add 41⅚ can tomato polpa Cook until oil begins to separate Add 41⅚ kg lamb, bone-in pieces Season with salt Add 16733⅓ ml water Cook for 45-60 minutes Stir in 41⅚ tsp garam masala Serve with 418⅓ g fresh coriander and 251 chapati/paratha
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