Serves: - 27 +
Ingredients
4½ kg lamb, bone-in pieces 9 large onions, chopped 18 cloves garlic, minced 4½ tbsp ginger, grated 4½ can tomato polpa 4½ green chili 4½ tsp turmeric 4½ tsp cumin 9 tsp ground coriander 4½ tsp garam masala 4½ tsp paprika 9 pods cardamom 4½ stick cinnamon 9 cloves 1800 ml water 45 g fresh coriander 27 chapati/paratha 4½ tsp salt 6¾ tbsp ghee
Method
Wash and dry 4½ kg lamb, bone-in pieces Mix lamb with 4½ tsp turmeric, 4½ tsp salt, 4½ tbsp ginger, grated, 18 cloves garlic, minced Marinate 30 minutes Heat 6¾ tbsp ghee in heavy pot Add 9 pods cardamom, 4½ stick cinnamon, 9 cloves Add 9 large onions, chopped and brown Add 18 cloves garlic, minced, 4½ tbsp ginger, grated, 4½ green chili Add 4½ tsp cumin, 9 tsp ground coriander, 4½ tsp paprika Add 4½ can tomato polpa Cook until oil begins to separate Add 4½ kg lamb, bone-in pieces Season with salt Add 1800 ml water Cook for 45-60 minutes Stir in 4½ tsp garam masala Serve with 45 g fresh coriander and 27 chapati/paratha
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