Serves: - 268 +
Ingredients
44⅔ kg lamb, bone-in pieces 89⅓ large onions, chopped 178⅔ cloves garlic, minced 44⅔ tbsp ginger, grated 44⅔ can tomato polpa 44⅔ green chili 44⅔ tsp turmeric 44⅔ tsp cumin 89⅓ tsp ground coriander 44⅔ tsp garam masala 44⅔ tsp paprika 89⅓ pods cardamom 44⅔ stick cinnamon 89⅓ cloves 17866⅔ ml water 446⅔ g fresh coriander 268 chapati/paratha 44⅔ tsp salt 67 tbsp ghee
Method
Wash and dry 44⅔ kg lamb, bone-in pieces Mix lamb with 44⅔ tsp turmeric, 44⅔ tsp salt, 44⅔ tbsp ginger, grated, 178⅔ cloves garlic, minced Marinate 30 minutes Heat 67 tbsp ghee in heavy pot Add 89⅓ pods cardamom, 44⅔ stick cinnamon, 89⅓ cloves Add 89⅓ large onions, chopped and brown Add 178⅔ cloves garlic, minced, 44⅔ tbsp ginger, grated, 44⅔ green chili Add 44⅔ tsp cumin, 89⅓ tsp ground coriander, 44⅔ tsp paprika Add 44⅔ can tomato polpa Cook until oil begins to separate Add 44⅔ kg lamb, bone-in pieces Season with salt Add 17866⅔ ml water Cook for 45-60 minutes Stir in 44⅔ tsp garam masala Serve with 446⅔ g fresh coriander and 268 chapati/paratha
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