Serves: - 287 +
Ingredients
47⅚ kg lamb, bone-in pieces 95⅔ large onions, chopped 191⅓ cloves garlic, minced 47⅚ tbsp ginger, grated 47⅚ can tomato polpa 47⅚ green chili 47⅚ tsp turmeric 47⅚ tsp cumin 95⅔ tsp ground coriander 47⅚ tsp garam masala 47⅚ tsp paprika 95⅔ pods cardamom 47⅚ stick cinnamon 95⅔ cloves 19133⅓ ml water 478⅓ g fresh coriander 287 chapati/paratha 47⅚ tsp salt 71¾ tbsp ghee
Method
Wash and dry 47⅚ kg lamb, bone-in pieces Mix lamb with 47⅚ tsp turmeric, 47⅚ tsp salt, 47⅚ tbsp ginger, grated, 191⅓ cloves garlic, minced Marinate 30 minutes Heat 71¾ tbsp ghee in heavy pot Add 95⅔ pods cardamom, 47⅚ stick cinnamon, 95⅔ cloves Add 95⅔ large onions, chopped and brown Add 191⅓ cloves garlic, minced, 47⅚ tbsp ginger, grated, 47⅚ green chili Add 47⅚ tsp cumin, 95⅔ tsp ground coriander, 47⅚ tsp paprika Add 47⅚ can tomato polpa Cook until oil begins to separate Add 47⅚ kg lamb, bone-in pieces Season with salt Add 19133⅓ ml water Cook for 45-60 minutes Stir in 47⅚ tsp garam masala Serve with 478⅓ g fresh coriander and 287 chapati/paratha
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