Serves: - 325 +
Ingredients
54⅙ kg lamb, bone-in pieces 108⅓ large onions, chopped 216⅔ cloves garlic, minced 54⅙ tbsp ginger, grated 54⅙ can tomato polpa 54⅙ green chili 54⅙ tsp turmeric 54⅙ tsp cumin 108⅓ tsp ground coriander 54⅙ tsp garam masala 54⅙ tsp paprika 108⅓ pods cardamom 54⅙ stick cinnamon 108⅓ cloves 21666⅔ ml water 541⅔ g fresh coriander 325 chapati/paratha 54⅙ tsp salt 81¼ tbsp ghee
Method
Wash and dry 54⅙ kg lamb, bone-in pieces Mix lamb with 54⅙ tsp turmeric, 54⅙ tsp salt, 54⅙ tbsp ginger, grated, 216⅔ cloves garlic, minced Marinate 30 minutes Heat 81¼ tbsp ghee in heavy pot Add 108⅓ pods cardamom, 54⅙ stick cinnamon, 108⅓ cloves Add 108⅓ large onions, chopped and brown Add 216⅔ cloves garlic, minced, 54⅙ tbsp ginger, grated, 54⅙ green chili Add 54⅙ tsp cumin, 108⅓ tsp ground coriander, 54⅙ tsp paprika Add 54⅙ can tomato polpa Cook until oil begins to separate Add 54⅙ kg lamb, bone-in pieces Season with salt Add 21666⅔ ml water Cook for 45-60 minutes Stir in 54⅙ tsp garam masala Serve with 541⅔ g fresh coriander and 325 chapati/paratha
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