Serves: - 269 +
Ingredients
44⅚ kg lamb, bone-in pieces 89⅔ large onions, chopped 179⅓ cloves garlic, minced 44⅚ tbsp ginger, grated 44⅚ can tomato polpa 44⅚ green chili 44⅚ tsp turmeric 44⅚ tsp cumin 89⅔ tsp ground coriander 44⅚ tsp garam masala 44⅚ tsp paprika 89⅔ pods cardamom 44⅚ stick cinnamon 89⅔ cloves 17933⅓ ml water 448⅓ g fresh coriander 269 chapati/paratha 44⅚ tsp salt 67¼ tbsp ghee
Method
Wash and dry 44⅚ kg lamb, bone-in pieces Mix lamb with 44⅚ tsp turmeric, 44⅚ tsp salt, 44⅚ tbsp ginger, grated, 179⅓ cloves garlic, minced Marinate 30 minutes Heat 67¼ tbsp ghee in heavy pot Add 89⅔ pods cardamom, 44⅚ stick cinnamon, 89⅔ cloves Add 89⅔ large onions, chopped and brown Add 179⅓ cloves garlic, minced, 44⅚ tbsp ginger, grated, 44⅚ green chili Add 44⅚ tsp cumin, 89⅔ tsp ground coriander, 44⅚ tsp paprika Add 44⅚ can tomato polpa Cook until oil begins to separate Add 44⅚ kg lamb, bone-in pieces Season with salt Add 17933⅓ ml water Cook for 45-60 minutes Stir in 44⅚ tsp garam masala Serve with 448⅓ g fresh coriander and 269 chapati/paratha
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