Serves: - 328 +
Ingredients
54⅔ kg lamb, bone-in pieces 109⅓ large onions, chopped 218⅔ cloves garlic, minced 54⅔ tbsp ginger, grated 54⅔ can tomato polpa 54⅔ green chili 54⅔ tsp turmeric 54⅔ tsp cumin 109⅓ tsp ground coriander 54⅔ tsp garam masala 54⅔ tsp paprika 109⅓ pods cardamom 54⅔ stick cinnamon 109⅓ cloves 21866⅔ ml water 546⅔ g fresh coriander 328 chapati/paratha 54⅔ tsp salt 82 tbsp ghee
Method
Wash and dry 54⅔ kg lamb, bone-in pieces Mix lamb with 54⅔ tsp turmeric, 54⅔ tsp salt, 54⅔ tbsp ginger, grated, 218⅔ cloves garlic, minced Marinate 30 minutes Heat 82 tbsp ghee in heavy pot Add 109⅓ pods cardamom, 54⅔ stick cinnamon, 109⅓ cloves Add 109⅓ large onions, chopped and brown Add 218⅔ cloves garlic, minced, 54⅔ tbsp ginger, grated, 54⅔ green chili Add 54⅔ tsp cumin, 109⅓ tsp ground coriander, 54⅔ tsp paprika Add 54⅔ can tomato polpa Cook until oil begins to separate Add 54⅔ kg lamb, bone-in pieces Season with salt Add 21866⅔ ml water Cook for 45-60 minutes Stir in 54⅔ tsp garam masala Serve with 546⅔ g fresh coriander and 328 chapati/paratha
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