Serves: - 323 +
Ingredients
53⅚ kg lamb, bone-in pieces 107⅔ large onions, chopped 215⅓ cloves garlic, minced 53⅚ tbsp ginger, grated 53⅚ can tomato polpa 53⅚ green chili 53⅚ tsp turmeric 53⅚ tsp cumin 107⅔ tsp ground coriander 53⅚ tsp garam masala 53⅚ tsp paprika 107⅔ pods cardamom 53⅚ stick cinnamon 107⅔ cloves 21533⅓ ml water 538⅓ g fresh coriander 323 chapati/paratha 53⅚ tsp salt 80¾ tbsp ghee
Method
Wash and dry 53⅚ kg lamb, bone-in pieces Mix lamb with 53⅚ tsp turmeric, 53⅚ tsp salt, 53⅚ tbsp ginger, grated, 215⅓ cloves garlic, minced Marinate 30 minutes Heat 80¾ tbsp ghee in heavy pot Add 107⅔ pods cardamom, 53⅚ stick cinnamon, 107⅔ cloves Add 107⅔ large onions, chopped and brown Add 215⅓ cloves garlic, minced, 53⅚ tbsp ginger, grated, 53⅚ green chili Add 53⅚ tsp cumin, 107⅔ tsp ground coriander, 53⅚ tsp paprika Add 53⅚ can tomato polpa Cook until oil begins to separate Add 53⅚ kg lamb, bone-in pieces Season with salt Add 21533⅓ ml water Cook for 45-60 minutes Stir in 53⅚ tsp garam masala Serve with 538⅓ g fresh coriander and 323 chapati/paratha
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