Serves: - 284 +
Ingredients
47⅓ kg lamb, bone-in pieces 94⅔ large onions, chopped 189⅓ cloves garlic, minced 47⅓ tbsp ginger, grated 47⅓ can tomato polpa 47⅓ green chili 47⅓ tsp turmeric 47⅓ tsp cumin 94⅔ tsp ground coriander 47⅓ tsp garam masala 47⅓ tsp paprika 94⅔ pods cardamom 47⅓ stick cinnamon 94⅔ cloves 18933⅓ ml water 473⅓ g fresh coriander 284 chapati/paratha 47⅓ tsp salt 71 tbsp ghee
Method
Wash and dry 47⅓ kg lamb, bone-in pieces Mix lamb with 47⅓ tsp turmeric, 47⅓ tsp salt, 47⅓ tbsp ginger, grated, 189⅓ cloves garlic, minced Marinate 30 minutes Heat 71 tbsp ghee in heavy pot Add 94⅔ pods cardamom, 47⅓ stick cinnamon, 94⅔ cloves Add 94⅔ large onions, chopped and brown Add 189⅓ cloves garlic, minced, 47⅓ tbsp ginger, grated, 47⅓ green chili Add 47⅓ tsp cumin, 94⅔ tsp ground coriander, 47⅓ tsp paprika Add 47⅓ can tomato polpa Cook until oil begins to separate Add 47⅓ kg lamb, bone-in pieces Season with salt Add 18933⅓ ml water Cook for 45-60 minutes Stir in 47⅓ tsp garam masala Serve with 473⅓ g fresh coriander and 284 chapati/paratha
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