Serves: - 329 +
Ingredients
54⅚ kg lamb, bone-in pieces 109⅔ large onions, chopped 219⅓ cloves garlic, minced 54⅚ tbsp ginger, grated 54⅚ can tomato polpa 54⅚ green chili 54⅚ tsp turmeric 54⅚ tsp cumin 109⅔ tsp ground coriander 54⅚ tsp garam masala 54⅚ tsp paprika 109⅔ pods cardamom 54⅚ stick cinnamon 109⅔ cloves 21933⅓ ml water 548⅓ g fresh coriander 329 chapati/paratha 54⅚ tsp salt 82¼ tbsp ghee
Method
Wash and dry 54⅚ kg lamb, bone-in pieces Mix lamb with 54⅚ tsp turmeric, 54⅚ tsp salt, 54⅚ tbsp ginger, grated, 219⅓ cloves garlic, minced Marinate 30 minutes Heat 82¼ tbsp ghee in heavy pot Add 109⅔ pods cardamom, 54⅚ stick cinnamon, 109⅔ cloves Add 109⅔ large onions, chopped and brown Add 219⅓ cloves garlic, minced, 54⅚ tbsp ginger, grated, 54⅚ green chili Add 54⅚ tsp cumin, 109⅔ tsp ground coriander, 54⅚ tsp paprika Add 54⅚ can tomato polpa Cook until oil begins to separate Add 54⅚ kg lamb, bone-in pieces Season with salt Add 21933⅓ ml water Cook for 45-60 minutes Stir in 54⅚ tsp garam masala Serve with 548⅓ g fresh coriander and 329 chapati/paratha
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