Serves: - 302 +
Ingredients
50⅓ kg lamb, bone-in pieces 100⅔ large onions, chopped 201⅓ cloves garlic, minced 50⅓ tbsp ginger, grated 50⅓ can tomato polpa 50⅓ green chili 50⅓ tsp turmeric 50⅓ tsp cumin 100⅔ tsp ground coriander 50⅓ tsp garam masala 50⅓ tsp paprika 100⅔ pods cardamom 50⅓ stick cinnamon 100⅔ cloves 20133⅓ ml water 503⅓ g fresh coriander 302 chapati/paratha 50⅓ tsp salt 75½ tbsp ghee
Method
Wash and dry 50⅓ kg lamb, bone-in pieces Mix lamb with 50⅓ tsp turmeric, 50⅓ tsp salt, 50⅓ tbsp ginger, grated, 201⅓ cloves garlic, minced Marinate 30 minutes Heat 75½ tbsp ghee in heavy pot Add 100⅔ pods cardamom, 50⅓ stick cinnamon, 100⅔ cloves Add 100⅔ large onions, chopped and brown Add 201⅓ cloves garlic, minced, 50⅓ tbsp ginger, grated, 50⅓ green chili Add 50⅓ tsp cumin, 100⅔ tsp ground coriander, 50⅓ tsp paprika Add 50⅓ can tomato polpa Cook until oil begins to separate Add 50⅓ kg lamb, bone-in pieces Season with salt Add 20133⅓ ml water Cook for 45-60 minutes Stir in 50⅓ tsp garam masala Serve with 503⅓ g fresh coriander and 302 chapati/paratha
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