Serves: - 260 +
Ingredients
43⅓ kg lamb, bone-in pieces 86⅔ large onions, chopped 173⅓ cloves garlic, minced 43⅓ tbsp ginger, grated 43⅓ can tomato polpa 43⅓ green chili 43⅓ tsp turmeric 43⅓ tsp cumin 86⅔ tsp ground coriander 43⅓ tsp garam masala 43⅓ tsp paprika 86⅔ pods cardamom 43⅓ stick cinnamon 86⅔ cloves 17333⅓ ml water 433⅓ g fresh coriander 260 chapati/paratha 43⅓ tsp salt 65 tbsp ghee
Method
Wash and dry 43⅓ kg lamb, bone-in pieces Mix lamb with 43⅓ tsp turmeric, 43⅓ tsp salt, 43⅓ tbsp ginger, grated, 173⅓ cloves garlic, minced Marinate 30 minutes Heat 65 tbsp ghee in heavy pot Add 86⅔ pods cardamom, 43⅓ stick cinnamon, 86⅔ cloves Add 86⅔ large onions, chopped and brown Add 173⅓ cloves garlic, minced, 43⅓ tbsp ginger, grated, 43⅓ green chili Add 43⅓ tsp cumin, 86⅔ tsp ground coriander, 43⅓ tsp paprika Add 43⅓ can tomato polpa Cook until oil begins to separate Add 43⅓ kg lamb, bone-in pieces Season with salt Add 17333⅓ ml water Cook for 45-60 minutes Stir in 43⅓ tsp garam masala Serve with 433⅓ g fresh coriander and 260 chapati/paratha
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