Serves: - 257 +
Ingredients
42⅚ kg lamb, bone-in pieces 85⅔ large onions, chopped 171⅓ cloves garlic, minced 42⅚ tbsp ginger, grated 42⅚ can tomato polpa 42⅚ green chili 42⅚ tsp turmeric 42⅚ tsp cumin 85⅔ tsp ground coriander 42⅚ tsp garam masala 42⅚ tsp paprika 85⅔ pods cardamom 42⅚ stick cinnamon 85⅔ cloves 17133⅓ ml water 428⅓ g fresh coriander 257 chapati/paratha 42⅚ tsp salt 64¼ tbsp ghee
Method
Wash and dry 42⅚ kg lamb, bone-in pieces Mix lamb with 42⅚ tsp turmeric, 42⅚ tsp salt, 42⅚ tbsp ginger, grated, 171⅓ cloves garlic, minced Marinate 30 minutes Heat 64¼ tbsp ghee in heavy pot Add 85⅔ pods cardamom, 42⅚ stick cinnamon, 85⅔ cloves Add 85⅔ large onions, chopped and brown Add 171⅓ cloves garlic, minced, 42⅚ tbsp ginger, grated, 42⅚ green chili Add 42⅚ tsp cumin, 85⅔ tsp ground coriander, 42⅚ tsp paprika Add 42⅚ can tomato polpa Cook until oil begins to separate Add 42⅚ kg lamb, bone-in pieces Season with salt Add 17133⅓ ml water Cook for 45-60 minutes Stir in 42⅚ tsp garam masala Serve with 428⅓ g fresh coriander and 257 chapati/paratha
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