Serves: - 33 +
Ingredients
5½ kg lamb, bone-in pieces 11 large onions, chopped 22 cloves garlic, minced 5½ tbsp ginger, grated 5½ can tomato polpa 5½ green chili 5½ tsp turmeric 5½ tsp cumin 11 tsp ground coriander 5½ tsp garam masala 5½ tsp paprika 11 pods cardamom 5½ stick cinnamon 11 cloves 2200 ml water 55 g fresh coriander 33 chapati/paratha 5½ tsp salt 8¼ tbsp ghee
Method
Wash and dry 5½ kg lamb, bone-in pieces Mix lamb with 5½ tsp turmeric, 5½ tsp salt, 5½ tbsp ginger, grated, 22 cloves garlic, minced Marinate 30 minutes Heat 8¼ tbsp ghee in heavy pot Add 11 pods cardamom, 5½ stick cinnamon, 11 cloves Add 11 large onions, chopped and brown Add 22 cloves garlic, minced, 5½ tbsp ginger, grated, 5½ green chili Add 5½ tsp cumin, 11 tsp ground coriander, 5½ tsp paprika Add 5½ can tomato polpa Cook until oil begins to separate Add 5½ kg lamb, bone-in pieces Season with salt Add 2200 ml water Cook for 45-60 minutes Stir in 5½ tsp garam masala Serve with 55 g fresh coriander and 33 chapati/paratha
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