Serves: - 280 +
Ingredients
46⅔ kg lamb, bone-in pieces 93⅓ large onions, chopped 186⅔ cloves garlic, minced 46⅔ tbsp ginger, grated 46⅔ can tomato polpa 46⅔ green chili 46⅔ tsp turmeric 46⅔ tsp cumin 93⅓ tsp ground coriander 46⅔ tsp garam masala 46⅔ tsp paprika 93⅓ pods cardamom 46⅔ stick cinnamon 93⅓ cloves 18666⅔ ml water 466⅔ g fresh coriander 280 chapati/paratha 46⅔ tsp salt 70 tbsp ghee
Method
Wash and dry 46⅔ kg lamb, bone-in pieces Mix lamb with 46⅔ tsp turmeric, 46⅔ tsp salt, 46⅔ tbsp ginger, grated, 186⅔ cloves garlic, minced Marinate 30 minutes Heat 70 tbsp ghee in heavy pot Add 93⅓ pods cardamom, 46⅔ stick cinnamon, 93⅓ cloves Add 93⅓ large onions, chopped and brown Add 186⅔ cloves garlic, minced, 46⅔ tbsp ginger, grated, 46⅔ green chili Add 46⅔ tsp cumin, 93⅓ tsp ground coriander, 46⅔ tsp paprika Add 46⅔ can tomato polpa Cook until oil begins to separate Add 46⅔ kg lamb, bone-in pieces Season with salt Add 18666⅔ ml water Cook for 45-60 minutes Stir in 46⅔ tsp garam masala Serve with 466⅔ g fresh coriander and 280 chapati/paratha
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