Serves: - 295 +
Ingredients
49⅙ kg lamb, bone-in pieces 98⅓ large onions, chopped 196⅔ cloves garlic, minced 49⅙ tbsp ginger, grated 49⅙ can tomato polpa 49⅙ green chili 49⅙ tsp turmeric 49⅙ tsp cumin 98⅓ tsp ground coriander 49⅙ tsp garam masala 49⅙ tsp paprika 98⅓ pods cardamom 49⅙ stick cinnamon 98⅓ cloves 19666⅔ ml water 491⅔ g fresh coriander 295 chapati/paratha 49⅙ tsp salt 73¾ tbsp ghee
Method
Wash and dry 49⅙ kg lamb, bone-in pieces Mix lamb with 49⅙ tsp turmeric, 49⅙ tsp salt, 49⅙ tbsp ginger, grated, 196⅔ cloves garlic, minced Marinate 30 minutes Heat 73¾ tbsp ghee in heavy pot Add 98⅓ pods cardamom, 49⅙ stick cinnamon, 98⅓ cloves Add 98⅓ large onions, chopped and brown Add 196⅔ cloves garlic, minced, 49⅙ tbsp ginger, grated, 49⅙ green chili Add 49⅙ tsp cumin, 98⅓ tsp ground coriander, 49⅙ tsp paprika Add 49⅙ can tomato polpa Cook until oil begins to separate Add 49⅙ kg lamb, bone-in pieces Season with salt Add 19666⅔ ml water Cook for 45-60 minutes Stir in 49⅙ tsp garam masala Serve with 491⅔ g fresh coriander and 295 chapati/paratha
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