Serves: - 322 +
Ingredients
53⅔ kg lamb, bone-in pieces 107⅓ large onions, chopped 214⅔ cloves garlic, minced 53⅔ tbsp ginger, grated 53⅔ can tomato polpa 53⅔ green chili 53⅔ tsp turmeric 53⅔ tsp cumin 107⅓ tsp ground coriander 53⅔ tsp garam masala 53⅔ tsp paprika 107⅓ pods cardamom 53⅔ stick cinnamon 107⅓ cloves 21466⅔ ml water 536⅔ g fresh coriander 322 chapati/paratha 53⅔ tsp salt 80½ tbsp ghee
Method
Wash and dry 53⅔ kg lamb, bone-in pieces Mix lamb with 53⅔ tsp turmeric, 53⅔ tsp salt, 53⅔ tbsp ginger, grated, 214⅔ cloves garlic, minced Marinate 30 minutes Heat 80½ tbsp ghee in heavy pot Add 107⅓ pods cardamom, 53⅔ stick cinnamon, 107⅓ cloves Add 107⅓ large onions, chopped and brown Add 214⅔ cloves garlic, minced, 53⅔ tbsp ginger, grated, 53⅔ green chili Add 53⅔ tsp cumin, 107⅓ tsp ground coriander, 53⅔ tsp paprika Add 53⅔ can tomato polpa Cook until oil begins to separate Add 53⅔ kg lamb, bone-in pieces Season with salt Add 21466⅔ ml water Cook for 45-60 minutes Stir in 53⅔ tsp garam masala Serve with 536⅔ g fresh coriander and 322 chapati/paratha
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