Serves: - 262 +
Ingredients
43⅔ kg lamb, bone-in pieces 87⅓ large onions, chopped 174⅔ cloves garlic, minced 43⅔ tbsp ginger, grated 43⅔ can tomato polpa 43⅔ green chili 43⅔ tsp turmeric 43⅔ tsp cumin 87⅓ tsp ground coriander 43⅔ tsp garam masala 43⅔ tsp paprika 87⅓ pods cardamom 43⅔ stick cinnamon 87⅓ cloves 17466⅔ ml water 436⅔ g fresh coriander 262 chapati/paratha 43⅔ tsp salt 65½ tbsp ghee
Method
Wash and dry 43⅔ kg lamb, bone-in pieces Mix lamb with 43⅔ tsp turmeric, 43⅔ tsp salt, 43⅔ tbsp ginger, grated, 174⅔ cloves garlic, minced Marinate 30 minutes Heat 65½ tbsp ghee in heavy pot Add 87⅓ pods cardamom, 43⅔ stick cinnamon, 87⅓ cloves Add 87⅓ large onions, chopped and brown Add 174⅔ cloves garlic, minced, 43⅔ tbsp ginger, grated, 43⅔ green chili Add 43⅔ tsp cumin, 87⅓ tsp ground coriander, 43⅔ tsp paprika Add 43⅔ can tomato polpa Cook until oil begins to separate Add 43⅔ kg lamb, bone-in pieces Season with salt Add 17466⅔ ml water Cook for 45-60 minutes Stir in 43⅔ tsp garam masala Serve with 436⅔ g fresh coriander and 262 chapati/paratha
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