Serves: - 35 +
Ingredients
5⅚ kg lamb, bone-in pieces 11⅔ large onions, chopped 23⅓ cloves garlic, minced 5⅚ tbsp ginger, grated 5⅚ can tomato polpa 5⅚ green chili 5⅚ tsp turmeric 5⅚ tsp cumin 11⅔ tsp ground coriander 5⅚ tsp garam masala 5⅚ tsp paprika 11⅔ pods cardamom 5⅚ stick cinnamon 11⅔ cloves 2333⅓ ml water 58⅓ g fresh coriander 35 chapati/paratha 5⅚ tsp salt 8¾ tbsp ghee
Method
Wash and dry 5⅚ kg lamb, bone-in pieces Mix lamb with 5⅚ tsp turmeric, 5⅚ tsp salt, 5⅚ tbsp ginger, grated, 23⅓ cloves garlic, minced Marinate 30 minutes Heat 8¾ tbsp ghee in heavy pot Add 11⅔ pods cardamom, 5⅚ stick cinnamon, 11⅔ cloves Add 11⅔ large onions, chopped and brown Add 23⅓ cloves garlic, minced, 5⅚ tbsp ginger, grated, 5⅚ green chili Add 5⅚ tsp cumin, 11⅔ tsp ground coriander, 5⅚ tsp paprika Add 5⅚ can tomato polpa Cook until oil begins to separate Add 5⅚ kg lamb, bone-in pieces Season with salt Add 2333⅓ ml water Cook for 45-60 minutes Stir in 5⅚ tsp garam masala Serve with 58⅓ g fresh coriander and 35 chapati/paratha
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