Serves: - 256 +
Ingredients
42⅔ kg lamb, bone-in pieces 85⅓ large onions, chopped 170⅔ cloves garlic, minced 42⅔ tbsp ginger, grated 42⅔ can tomato polpa 42⅔ green chili 42⅔ tsp turmeric 42⅔ tsp cumin 85⅓ tsp ground coriander 42⅔ tsp garam masala 42⅔ tsp paprika 85⅓ pods cardamom 42⅔ stick cinnamon 85⅓ cloves 17066⅔ ml water 426⅔ g fresh coriander 256 chapati/paratha 42⅔ tsp salt 64 tbsp ghee
Method
Wash and dry 42⅔ kg lamb, bone-in pieces Mix lamb with 42⅔ tsp turmeric, 42⅔ tsp salt, 42⅔ tbsp ginger, grated, 170⅔ cloves garlic, minced Marinate 30 minutes Heat 64 tbsp ghee in heavy pot Add 85⅓ pods cardamom, 42⅔ stick cinnamon, 85⅓ cloves Add 85⅓ large onions, chopped and brown Add 170⅔ cloves garlic, minced, 42⅔ tbsp ginger, grated, 42⅔ green chili Add 42⅔ tsp cumin, 85⅓ tsp ground coriander, 42⅔ tsp paprika Add 42⅔ can tomato polpa Cook until oil begins to separate Add 42⅔ kg lamb, bone-in pieces Season with salt Add 17066⅔ ml water Cook for 45-60 minutes Stir in 42⅔ tsp garam masala Serve with 426⅔ g fresh coriander and 256 chapati/paratha
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