Serves: - 263 +
Ingredients
43⅚ kg lamb, bone-in pieces 87⅔ large onions, chopped 175⅓ cloves garlic, minced 43⅚ tbsp ginger, grated 43⅚ can tomato polpa 43⅚ green chili 43⅚ tsp turmeric 43⅚ tsp cumin 87⅔ tsp ground coriander 43⅚ tsp garam masala 43⅚ tsp paprika 87⅔ pods cardamom 43⅚ stick cinnamon 87⅔ cloves 17533⅓ ml water 438⅓ g fresh coriander 263 chapati/paratha 43⅚ tsp salt 65¾ tbsp ghee
Method
Wash and dry 43⅚ kg lamb, bone-in pieces Mix lamb with 43⅚ tsp turmeric, 43⅚ tsp salt, 43⅚ tbsp ginger, grated, 175⅓ cloves garlic, minced Marinate 30 minutes Heat 65¾ tbsp ghee in heavy pot Add 87⅔ pods cardamom, 43⅚ stick cinnamon, 87⅔ cloves Add 87⅔ large onions, chopped and brown Add 175⅓ cloves garlic, minced, 43⅚ tbsp ginger, grated, 43⅚ green chili Add 43⅚ tsp cumin, 87⅔ tsp ground coriander, 43⅚ tsp paprika Add 43⅚ can tomato polpa Cook until oil begins to separate Add 43⅚ kg lamb, bone-in pieces Season with salt Add 17533⅓ ml water Cook for 45-60 minutes Stir in 43⅚ tsp garam masala Serve with 438⅓ g fresh coriander and 263 chapati/paratha
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