Serves: - 259 +
Ingredients
43⅙ kg lamb, bone-in pieces 86⅓ large onions, chopped 172⅔ cloves garlic, minced 43⅙ tbsp ginger, grated 43⅙ can tomato polpa 43⅙ green chili 43⅙ tsp turmeric 43⅙ tsp cumin 86⅓ tsp ground coriander 43⅙ tsp garam masala 43⅙ tsp paprika 86⅓ pods cardamom 43⅙ stick cinnamon 86⅓ cloves 17266⅔ ml water 431⅔ g fresh coriander 259 chapati/paratha 43⅙ tsp salt 64¾ tbsp ghee
Method
Wash and dry 43⅙ kg lamb, bone-in pieces Mix lamb with 43⅙ tsp turmeric, 43⅙ tsp salt, 43⅙ tbsp ginger, grated, 172⅔ cloves garlic, minced Marinate 30 minutes Heat 64¾ tbsp ghee in heavy pot Add 86⅓ pods cardamom, 43⅙ stick cinnamon, 86⅓ cloves Add 86⅓ large onions, chopped and brown Add 172⅔ cloves garlic, minced, 43⅙ tbsp ginger, grated, 43⅙ green chili Add 43⅙ tsp cumin, 86⅓ tsp ground coriander, 43⅙ tsp paprika Add 43⅙ can tomato polpa Cook until oil begins to separate Add 43⅙ kg lamb, bone-in pieces Season with salt Add 17266⅔ ml water Cook for 45-60 minutes Stir in 43⅙ tsp garam masala Serve with 431⅔ g fresh coriander and 259 chapati/paratha
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