Serves: - 340 +
Ingredients
56⅔ kg lamb, bone-in pieces 113⅓ large onions, chopped 226⅔ cloves garlic, minced 56⅔ tbsp ginger, grated 56⅔ can tomato polpa 56⅔ green chili 56⅔ tsp turmeric 56⅔ tsp cumin 113⅓ tsp ground coriander 56⅔ tsp garam masala 56⅔ tsp paprika 113⅓ pods cardamom 56⅔ stick cinnamon 113⅓ cloves 22666⅔ ml water 566⅔ g fresh coriander 340 chapati/paratha 56⅔ tsp salt 85 tbsp ghee
Method
Wash and dry 56⅔ kg lamb, bone-in pieces Mix lamb with 56⅔ tsp turmeric, 56⅔ tsp salt, 56⅔ tbsp ginger, grated, 226⅔ cloves garlic, minced Marinate 30 minutes Heat 85 tbsp ghee in heavy pot Add 113⅓ pods cardamom, 56⅔ stick cinnamon, 113⅓ cloves Add 113⅓ large onions, chopped and brown Add 226⅔ cloves garlic, minced, 56⅔ tbsp ginger, grated, 56⅔ green chili Add 56⅔ tsp cumin, 113⅓ tsp ground coriander, 56⅔ tsp paprika Add 56⅔ can tomato polpa Cook until oil begins to separate Add 56⅔ kg lamb, bone-in pieces Season with salt Add 22666⅔ ml water Cook for 45-60 minutes Stir in 56⅔ tsp garam masala Serve with 566⅔ g fresh coriander and 340 chapati/paratha
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