Serves: - 253 +
Ingredients
42⅙ kg lamb, bone-in pieces 84⅓ large onions, chopped 168⅔ cloves garlic, minced 42⅙ tbsp ginger, grated 42⅙ can tomato polpa 42⅙ green chili 42⅙ tsp turmeric 42⅙ tsp cumin 84⅓ tsp ground coriander 42⅙ tsp garam masala 42⅙ tsp paprika 84⅓ pods cardamom 42⅙ stick cinnamon 84⅓ cloves 16866⅔ ml water 421⅔ g fresh coriander 253 chapati/paratha 42⅙ tsp salt 63¼ tbsp ghee
Method
Wash and dry 42⅙ kg lamb, bone-in pieces Mix lamb with 42⅙ tsp turmeric, 42⅙ tsp salt, 42⅙ tbsp ginger, grated, 168⅔ cloves garlic, minced Marinate 30 minutes Heat 63¼ tbsp ghee in heavy pot Add 84⅓ pods cardamom, 42⅙ stick cinnamon, 84⅓ cloves Add 84⅓ large onions, chopped and brown Add 168⅔ cloves garlic, minced, 42⅙ tbsp ginger, grated, 42⅙ green chili Add 42⅙ tsp cumin, 84⅓ tsp ground coriander, 42⅙ tsp paprika Add 42⅙ can tomato polpa Cook until oil begins to separate Add 42⅙ kg lamb, bone-in pieces Season with salt Add 16866⅔ ml water Cook for 45-60 minutes Stir in 42⅙ tsp garam masala Serve with 421⅔ g fresh coriander and 253 chapati/paratha
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