Serves: - 28 +
Ingredients
4⅔ kg lamb, bone-in pieces 9⅓ large onions, chopped 18⅔ cloves garlic, minced 4⅔ tbsp ginger, grated 4⅔ can tomato polpa 4⅔ green chili 4⅔ tsp turmeric 4⅔ tsp cumin 9⅓ tsp ground coriander 4⅔ tsp garam masala 4⅔ tsp paprika 9⅓ pods cardamom 4⅔ stick cinnamon 9⅓ cloves 1866⅔ ml water 46⅔ g fresh coriander 28 chapati/paratha 4⅔ tsp salt 7 tbsp ghee
Method
Wash and dry 4⅔ kg lamb, bone-in pieces Mix lamb with 4⅔ tsp turmeric, 4⅔ tsp salt, 4⅔ tbsp ginger, grated, 18⅔ cloves garlic, minced Marinate 30 minutes Heat 7 tbsp ghee in heavy pot Add 9⅓ pods cardamom, 4⅔ stick cinnamon, 9⅓ cloves Add 9⅓ large onions, chopped and brown Add 18⅔ cloves garlic, minced, 4⅔ tbsp ginger, grated, 4⅔ green chili Add 4⅔ tsp cumin, 9⅓ tsp ground coriander, 4⅔ tsp paprika Add 4⅔ can tomato polpa Cook until oil begins to separate Add 4⅔ kg lamb, bone-in pieces Season with salt Add 1866⅔ ml water Cook for 45-60 minutes Stir in 4⅔ tsp garam masala Serve with 46⅔ g fresh coriander and 28 chapati/paratha
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