Serves: - 334 +
Ingredients
55⅔ kg lamb, bone-in pieces 111⅓ large onions, chopped 222⅔ cloves garlic, minced 55⅔ tbsp ginger, grated 55⅔ can tomato polpa 55⅔ green chili 55⅔ tsp turmeric 55⅔ tsp cumin 111⅓ tsp ground coriander 55⅔ tsp garam masala 55⅔ tsp paprika 111⅓ pods cardamom 55⅔ stick cinnamon 111⅓ cloves 22266⅔ ml water 556⅔ g fresh coriander 334 chapati/paratha 55⅔ tsp salt 83½ tbsp ghee
Method
Wash and dry 55⅔ kg lamb, bone-in pieces Mix lamb with 55⅔ tsp turmeric, 55⅔ tsp salt, 55⅔ tbsp ginger, grated, 222⅔ cloves garlic, minced Marinate 30 minutes Heat 83½ tbsp ghee in heavy pot Add 111⅓ pods cardamom, 55⅔ stick cinnamon, 111⅓ cloves Add 111⅓ large onions, chopped and brown Add 222⅔ cloves garlic, minced, 55⅔ tbsp ginger, grated, 55⅔ green chili Add 55⅔ tsp cumin, 111⅓ tsp ground coriander, 55⅔ tsp paprika Add 55⅔ can tomato polpa Cook until oil begins to separate Add 55⅔ kg lamb, bone-in pieces Season with salt Add 22266⅔ ml water Cook for 45-60 minutes Stir in 55⅔ tsp garam masala Serve with 556⅔ g fresh coriander and 334 chapati/paratha
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