Serves: - 326 +
Ingredients
54⅓ kg lamb, bone-in pieces 108⅔ large onions, chopped 217⅓ cloves garlic, minced 54⅓ tbsp ginger, grated 54⅓ can tomato polpa 54⅓ green chili 54⅓ tsp turmeric 54⅓ tsp cumin 108⅔ tsp ground coriander 54⅓ tsp garam masala 54⅓ tsp paprika 108⅔ pods cardamom 54⅓ stick cinnamon 108⅔ cloves 21733⅓ ml water 543⅓ g fresh coriander 326 chapati/paratha 54⅓ tsp salt 81½ tbsp ghee
Method
Wash and dry 54⅓ kg lamb, bone-in pieces Mix lamb with 54⅓ tsp turmeric, 54⅓ tsp salt, 54⅓ tbsp ginger, grated, 217⅓ cloves garlic, minced Marinate 30 minutes Heat 81½ tbsp ghee in heavy pot Add 108⅔ pods cardamom, 54⅓ stick cinnamon, 108⅔ cloves Add 108⅔ large onions, chopped and brown Add 217⅓ cloves garlic, minced, 54⅓ tbsp ginger, grated, 54⅓ green chili Add 54⅓ tsp cumin, 108⅔ tsp ground coriander, 54⅓ tsp paprika Add 54⅓ can tomato polpa Cook until oil begins to separate Add 54⅓ kg lamb, bone-in pieces Season with salt Add 21733⅓ ml water Cook for 45-60 minutes Stir in 54⅓ tsp garam masala Serve with 543⅓ g fresh coriander and 326 chapati/paratha
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