Serves: - 274 +
Ingredients
45⅔ kg lamb, bone-in pieces 91⅓ large onions, chopped 182⅔ cloves garlic, minced 45⅔ tbsp ginger, grated 45⅔ can tomato polpa 45⅔ green chili 45⅔ tsp turmeric 45⅔ tsp cumin 91⅓ tsp ground coriander 45⅔ tsp garam masala 45⅔ tsp paprika 91⅓ pods cardamom 45⅔ stick cinnamon 91⅓ cloves 18266⅔ ml water 456⅔ g fresh coriander 274 chapati/paratha 45⅔ tsp salt 68½ tbsp ghee
Method
Wash and dry 45⅔ kg lamb, bone-in pieces Mix lamb with 45⅔ tsp turmeric, 45⅔ tsp salt, 45⅔ tbsp ginger, grated, 182⅔ cloves garlic, minced Marinate 30 minutes Heat 68½ tbsp ghee in heavy pot Add 91⅓ pods cardamom, 45⅔ stick cinnamon, 91⅓ cloves Add 91⅓ large onions, chopped and brown Add 182⅔ cloves garlic, minced, 45⅔ tbsp ginger, grated, 45⅔ green chili Add 45⅔ tsp cumin, 91⅓ tsp ground coriander, 45⅔ tsp paprika Add 45⅔ can tomato polpa Cook until oil begins to separate Add 45⅔ kg lamb, bone-in pieces Season with salt Add 18266⅔ ml water Cook for 45-60 minutes Stir in 45⅔ tsp garam masala Serve with 456⅔ g fresh coriander and 274 chapati/paratha
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