Serves: - 289 +
Ingredients
48⅙ kg lamb, bone-in pieces 96⅓ large onions, chopped 192⅔ cloves garlic, minced 48⅙ tbsp ginger, grated 48⅙ can tomato polpa 48⅙ green chili 48⅙ tsp turmeric 48⅙ tsp cumin 96⅓ tsp ground coriander 48⅙ tsp garam masala 48⅙ tsp paprika 96⅓ pods cardamom 48⅙ stick cinnamon 96⅓ cloves 19266⅔ ml water 481⅔ g fresh coriander 289 chapati/paratha 48⅙ tsp salt 72¼ tbsp ghee
Method
Wash and dry 48⅙ kg lamb, bone-in pieces Mix lamb with 48⅙ tsp turmeric, 48⅙ tsp salt, 48⅙ tbsp ginger, grated, 192⅔ cloves garlic, minced Marinate 30 minutes Heat 72¼ tbsp ghee in heavy pot Add 96⅓ pods cardamom, 48⅙ stick cinnamon, 96⅓ cloves Add 96⅓ large onions, chopped and brown Add 192⅔ cloves garlic, minced, 48⅙ tbsp ginger, grated, 48⅙ green chili Add 48⅙ tsp cumin, 96⅓ tsp ground coriander, 48⅙ tsp paprika Add 48⅙ can tomato polpa Cook until oil begins to separate Add 48⅙ kg lamb, bone-in pieces Season with salt Add 19266⅔ ml water Cook for 45-60 minutes Stir in 48⅙ tsp garam masala Serve with 481⅔ g fresh coriander and 289 chapati/paratha
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