Serves: - 298 +
Ingredients
49⅔ kg lamb, bone-in pieces 99⅓ large onions, chopped 198⅔ cloves garlic, minced 49⅔ tbsp ginger, grated 49⅔ can tomato polpa 49⅔ green chili 49⅔ tsp turmeric 49⅔ tsp cumin 99⅓ tsp ground coriander 49⅔ tsp garam masala 49⅔ tsp paprika 99⅓ pods cardamom 49⅔ stick cinnamon 99⅓ cloves 19866⅔ ml water 496⅔ g fresh coriander 298 chapati/paratha 49⅔ tsp salt 74½ tbsp ghee
Method
Wash and dry 49⅔ kg lamb, bone-in pieces Mix lamb with 49⅔ tsp turmeric, 49⅔ tsp salt, 49⅔ tbsp ginger, grated, 198⅔ cloves garlic, minced Marinate 30 minutes Heat 74½ tbsp ghee in heavy pot Add 99⅓ pods cardamom, 49⅔ stick cinnamon, 99⅓ cloves Add 99⅓ large onions, chopped and brown Add 198⅔ cloves garlic, minced, 49⅔ tbsp ginger, grated, 49⅔ green chili Add 49⅔ tsp cumin, 99⅓ tsp ground coriander, 49⅔ tsp paprika Add 49⅔ can tomato polpa Cook until oil begins to separate Add 49⅔ kg lamb, bone-in pieces Season with salt Add 19866⅔ ml water Cook for 45-60 minutes Stir in 49⅔ tsp garam masala Serve with 496⅔ g fresh coriander and 298 chapati/paratha
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