Serves: - 254 +
Ingredients
42⅓ kg lamb, bone-in pieces 84⅔ large onions, chopped 169⅓ cloves garlic, minced 42⅓ tbsp ginger, grated 42⅓ can tomato polpa 42⅓ green chili 42⅓ tsp turmeric 42⅓ tsp cumin 84⅔ tsp ground coriander 42⅓ tsp garam masala 42⅓ tsp paprika 84⅔ pods cardamom 42⅓ stick cinnamon 84⅔ cloves 16933⅓ ml water 423⅓ g fresh coriander 254 chapati/paratha 42⅓ tsp salt 63½ tbsp ghee
Method
Wash and dry 42⅓ kg lamb, bone-in pieces Mix lamb with 42⅓ tsp turmeric, 42⅓ tsp salt, 42⅓ tbsp ginger, grated, 169⅓ cloves garlic, minced Marinate 30 minutes Heat 63½ tbsp ghee in heavy pot Add 84⅔ pods cardamom, 42⅓ stick cinnamon, 84⅔ cloves Add 84⅔ large onions, chopped and brown Add 169⅓ cloves garlic, minced, 42⅓ tbsp ginger, grated, 42⅓ green chili Add 42⅓ tsp cumin, 84⅔ tsp ground coriander, 42⅓ tsp paprika Add 42⅓ can tomato polpa Cook until oil begins to separate Add 42⅓ kg lamb, bone-in pieces Season with salt Add 16933⅓ ml water Cook for 45-60 minutes Stir in 42⅓ tsp garam masala Serve with 423⅓ g fresh coriander and 254 chapati/paratha
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