Serves: - 281 +
Ingredients
46⅚ kg lamb, bone-in pieces 93⅔ large onions, chopped 187⅓ cloves garlic, minced 46⅚ tbsp ginger, grated 46⅚ can tomato polpa 46⅚ green chili 46⅚ tsp turmeric 46⅚ tsp cumin 93⅔ tsp ground coriander 46⅚ tsp garam masala 46⅚ tsp paprika 93⅔ pods cardamom 46⅚ stick cinnamon 93⅔ cloves 18733⅓ ml water 468⅓ g fresh coriander 281 chapati/paratha 46⅚ tsp salt 70¼ tbsp ghee
Method
Wash and dry 46⅚ kg lamb, bone-in pieces Mix lamb with 46⅚ tsp turmeric, 46⅚ tsp salt, 46⅚ tbsp ginger, grated, 187⅓ cloves garlic, minced Marinate 30 minutes Heat 70¼ tbsp ghee in heavy pot Add 93⅔ pods cardamom, 46⅚ stick cinnamon, 93⅔ cloves Add 93⅔ large onions, chopped and brown Add 187⅓ cloves garlic, minced, 46⅚ tbsp ginger, grated, 46⅚ green chili Add 46⅚ tsp cumin, 93⅔ tsp ground coriander, 46⅚ tsp paprika Add 46⅚ can tomato polpa Cook until oil begins to separate Add 46⅚ kg lamb, bone-in pieces Season with salt Add 18733⅓ ml water Cook for 45-60 minutes Stir in 46⅚ tsp garam masala Serve with 468⅓ g fresh coriander and 281 chapati/paratha
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