Serves: - 317 +
Ingredients
52⅚ kg lamb, bone-in pieces 105⅔ large onions, chopped 211⅓ cloves garlic, minced 52⅚ tbsp ginger, grated 52⅚ can tomato polpa 52⅚ green chili 52⅚ tsp turmeric 52⅚ tsp cumin 105⅔ tsp ground coriander 52⅚ tsp garam masala 52⅚ tsp paprika 105⅔ pods cardamom 52⅚ stick cinnamon 105⅔ cloves 21133⅓ ml water 528⅓ g fresh coriander 317 chapati/paratha 52⅚ tsp salt 79¼ tbsp ghee
Method
Wash and dry 52⅚ kg lamb, bone-in pieces Mix lamb with 52⅚ tsp turmeric, 52⅚ tsp salt, 52⅚ tbsp ginger, grated, 211⅓ cloves garlic, minced Marinate 30 minutes Heat 79¼ tbsp ghee in heavy pot Add 105⅔ pods cardamom, 52⅚ stick cinnamon, 105⅔ cloves Add 105⅔ large onions, chopped and brown Add 211⅓ cloves garlic, minced, 52⅚ tbsp ginger, grated, 52⅚ green chili Add 52⅚ tsp cumin, 105⅔ tsp ground coriander, 52⅚ tsp paprika Add 52⅚ can tomato polpa Cook until oil begins to separate Add 52⅚ kg lamb, bone-in pieces Season with salt Add 21133⅓ ml water Cook for 45-60 minutes Stir in 52⅚ tsp garam masala Serve with 528⅓ g fresh coriander and 317 chapati/paratha
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