Serves: - 316 +
Ingredients
52⅔ kg lamb, bone-in pieces 105⅓ large onions, chopped 210⅔ cloves garlic, minced 52⅔ tbsp ginger, grated 52⅔ can tomato polpa 52⅔ green chili 52⅔ tsp turmeric 52⅔ tsp cumin 105⅓ tsp ground coriander 52⅔ tsp garam masala 52⅔ tsp paprika 105⅓ pods cardamom 52⅔ stick cinnamon 105⅓ cloves 21066⅔ ml water 526⅔ g fresh coriander 316 chapati/paratha 52⅔ tsp salt 79 tbsp ghee
Method
Wash and dry 52⅔ kg lamb, bone-in pieces Mix lamb with 52⅔ tsp turmeric, 52⅔ tsp salt, 52⅔ tbsp ginger, grated, 210⅔ cloves garlic, minced Marinate 30 minutes Heat 79 tbsp ghee in heavy pot Add 105⅓ pods cardamom, 52⅔ stick cinnamon, 105⅓ cloves Add 105⅓ large onions, chopped and brown Add 210⅔ cloves garlic, minced, 52⅔ tbsp ginger, grated, 52⅔ green chili Add 52⅔ tsp cumin, 105⅓ tsp ground coriander, 52⅔ tsp paprika Add 52⅔ can tomato polpa Cook until oil begins to separate Add 52⅔ kg lamb, bone-in pieces Season with salt Add 21066⅔ ml water Cook for 45-60 minutes Stir in 52⅔ tsp garam masala Serve with 526⅔ g fresh coriander and 316 chapati/paratha
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