Serves: - 314 +
Ingredients
52⅓ kg lamb, bone-in pieces 104⅔ large onions, chopped 209⅓ cloves garlic, minced 52⅓ tbsp ginger, grated 52⅓ can tomato polpa 52⅓ green chili 52⅓ tsp turmeric 52⅓ tsp cumin 104⅔ tsp ground coriander 52⅓ tsp garam masala 52⅓ tsp paprika 104⅔ pods cardamom 52⅓ stick cinnamon 104⅔ cloves 20933⅓ ml water 523⅓ g fresh coriander 314 chapati/paratha 52⅓ tsp salt 78½ tbsp ghee
Method
Wash and dry 52⅓ kg lamb, bone-in pieces Mix lamb with 52⅓ tsp turmeric, 52⅓ tsp salt, 52⅓ tbsp ginger, grated, 209⅓ cloves garlic, minced Marinate 30 minutes Heat 78½ tbsp ghee in heavy pot Add 104⅔ pods cardamom, 52⅓ stick cinnamon, 104⅔ cloves Add 104⅔ large onions, chopped and brown Add 209⅓ cloves garlic, minced, 52⅓ tbsp ginger, grated, 52⅓ green chili Add 52⅓ tsp cumin, 104⅔ tsp ground coriander, 52⅓ tsp paprika Add 52⅓ can tomato polpa Cook until oil begins to separate Add 52⅓ kg lamb, bone-in pieces Season with salt Add 20933⅓ ml water Cook for 45-60 minutes Stir in 52⅓ tsp garam masala Serve with 523⅓ g fresh coriander and 314 chapati/paratha
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