Serves: - 290 +
Ingredients
48⅓ kg lamb, bone-in pieces 96⅔ large onions, chopped 193⅓ cloves garlic, minced 48⅓ tbsp ginger, grated 48⅓ can tomato polpa 48⅓ green chili 48⅓ tsp turmeric 48⅓ tsp cumin 96⅔ tsp ground coriander 48⅓ tsp garam masala 48⅓ tsp paprika 96⅔ pods cardamom 48⅓ stick cinnamon 96⅔ cloves 19333⅓ ml water 483⅓ g fresh coriander 290 chapati/paratha 48⅓ tsp salt 72½ tbsp ghee
Method
Wash and dry 48⅓ kg lamb, bone-in pieces Mix lamb with 48⅓ tsp turmeric, 48⅓ tsp salt, 48⅓ tbsp ginger, grated, 193⅓ cloves garlic, minced Marinate 30 minutes Heat 72½ tbsp ghee in heavy pot Add 96⅔ pods cardamom, 48⅓ stick cinnamon, 96⅔ cloves Add 96⅔ large onions, chopped and brown Add 193⅓ cloves garlic, minced, 48⅓ tbsp ginger, grated, 48⅓ green chili Add 48⅓ tsp cumin, 96⅔ tsp ground coriander, 48⅓ tsp paprika Add 48⅓ can tomato polpa Cook until oil begins to separate Add 48⅓ kg lamb, bone-in pieces Season with salt Add 19333⅓ ml water Cook for 45-60 minutes Stir in 48⅓ tsp garam masala Serve with 483⅓ g fresh coriander and 290 chapati/paratha
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