Serves: - 305 +
Ingredients
50⅚ kg lamb, bone-in pieces 101⅔ large onions, chopped 203⅓ cloves garlic, minced 50⅚ tbsp ginger, grated 50⅚ can tomato polpa 50⅚ green chili 50⅚ tsp turmeric 50⅚ tsp cumin 101⅔ tsp ground coriander 50⅚ tsp garam masala 50⅚ tsp paprika 101⅔ pods cardamom 50⅚ stick cinnamon 101⅔ cloves 20333⅓ ml water 508⅓ g fresh coriander 305 chapati/paratha 50⅚ tsp salt 76¼ tbsp ghee
Method
Wash and dry 50⅚ kg lamb, bone-in pieces Mix lamb with 50⅚ tsp turmeric, 50⅚ tsp salt, 50⅚ tbsp ginger, grated, 203⅓ cloves garlic, minced Marinate 30 minutes Heat 76¼ tbsp ghee in heavy pot Add 101⅔ pods cardamom, 50⅚ stick cinnamon, 101⅔ cloves Add 101⅔ large onions, chopped and brown Add 203⅓ cloves garlic, minced, 50⅚ tbsp ginger, grated, 50⅚ green chili Add 50⅚ tsp cumin, 101⅔ tsp ground coriander, 50⅚ tsp paprika Add 50⅚ can tomato polpa Cook until oil begins to separate Add 50⅚ kg lamb, bone-in pieces Season with salt Add 20333⅓ ml water Cook for 45-60 minutes Stir in 50⅚ tsp garam masala Serve with 508⅓ g fresh coriander and 305 chapati/paratha
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