Serves: - 311 +
Ingredients
51⅚ kg lamb, bone-in pieces 103⅔ large onions, chopped 207⅓ cloves garlic, minced 51⅚ tbsp ginger, grated 51⅚ can tomato polpa 51⅚ green chili 51⅚ tsp turmeric 51⅚ tsp cumin 103⅔ tsp ground coriander 51⅚ tsp garam masala 51⅚ tsp paprika 103⅔ pods cardamom 51⅚ stick cinnamon 103⅔ cloves 20733⅓ ml water 518⅓ g fresh coriander 311 chapati/paratha 51⅚ tsp salt 77¾ tbsp ghee
Method
Wash and dry 51⅚ kg lamb, bone-in pieces Mix lamb with 51⅚ tsp turmeric, 51⅚ tsp salt, 51⅚ tbsp ginger, grated, 207⅓ cloves garlic, minced Marinate 30 minutes Heat 77¾ tbsp ghee in heavy pot Add 103⅔ pods cardamom, 51⅚ stick cinnamon, 103⅔ cloves Add 103⅔ large onions, chopped and brown Add 207⅓ cloves garlic, minced, 51⅚ tbsp ginger, grated, 51⅚ green chili Add 51⅚ tsp cumin, 103⅔ tsp ground coriander, 51⅚ tsp paprika Add 51⅚ can tomato polpa Cook until oil begins to separate Add 51⅚ kg lamb, bone-in pieces Season with salt Add 20733⅓ ml water Cook for 45-60 minutes Stir in 51⅚ tsp garam masala Serve with 518⅓ g fresh coriander and 311 chapati/paratha
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