Serves: - 320 +
Ingredients
53⅓ kg lamb, bone-in pieces 106⅔ large onions, chopped 213⅓ cloves garlic, minced 53⅓ tbsp ginger, grated 53⅓ can tomato polpa 53⅓ green chili 53⅓ tsp turmeric 53⅓ tsp cumin 106⅔ tsp ground coriander 53⅓ tsp garam masala 53⅓ tsp paprika 106⅔ pods cardamom 53⅓ stick cinnamon 106⅔ cloves 21333⅓ ml water 533⅓ g fresh coriander 320 chapati/paratha 53⅓ tsp salt 80 tbsp ghee
Method
Wash and dry 53⅓ kg lamb, bone-in pieces Mix lamb with 53⅓ tsp turmeric, 53⅓ tsp salt, 53⅓ tbsp ginger, grated, 213⅓ cloves garlic, minced Marinate 30 minutes Heat 80 tbsp ghee in heavy pot Add 106⅔ pods cardamom, 53⅓ stick cinnamon, 106⅔ cloves Add 106⅔ large onions, chopped and brown Add 213⅓ cloves garlic, minced, 53⅓ tbsp ginger, grated, 53⅓ green chili Add 53⅓ tsp cumin, 106⅔ tsp ground coriander, 53⅓ tsp paprika Add 53⅓ can tomato polpa Cook until oil begins to separate Add 53⅓ kg lamb, bone-in pieces Season with salt Add 21333⅓ ml water Cook for 45-60 minutes Stir in 53⅓ tsp garam masala Serve with 533⅓ g fresh coriander and 320 chapati/paratha
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