Serves: - 266 +
Ingredients
44⅓ kg lamb, bone-in pieces 88⅔ large onions, chopped 177⅓ cloves garlic, minced 44⅓ tbsp ginger, grated 44⅓ can tomato polpa 44⅓ green chili 44⅓ tsp turmeric 44⅓ tsp cumin 88⅔ tsp ground coriander 44⅓ tsp garam masala 44⅓ tsp paprika 88⅔ pods cardamom 44⅓ stick cinnamon 88⅔ cloves 17733⅓ ml water 443⅓ g fresh coriander 266 chapati/paratha 44⅓ tsp salt 66½ tbsp ghee
Method
Wash and dry 44⅓ kg lamb, bone-in pieces Mix lamb with 44⅓ tsp turmeric, 44⅓ tsp salt, 44⅓ tbsp ginger, grated, 177⅓ cloves garlic, minced Marinate 30 minutes Heat 66½ tbsp ghee in heavy pot Add 88⅔ pods cardamom, 44⅓ stick cinnamon, 88⅔ cloves Add 88⅔ large onions, chopped and brown Add 177⅓ cloves garlic, minced, 44⅓ tbsp ginger, grated, 44⅓ green chili Add 44⅓ tsp cumin, 88⅔ tsp ground coriander, 44⅓ tsp paprika Add 44⅓ can tomato polpa Cook until oil begins to separate Add 44⅓ kg lamb, bone-in pieces Season with salt Add 17733⅓ ml water Cook for 45-60 minutes Stir in 44⅓ tsp garam masala Serve with 443⅓ g fresh coriander and 266 chapati/paratha
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