Serves: - 352 +
Ingredients
58⅔ kg lamb, bone-in pieces 117⅓ large onions, chopped 234⅔ cloves garlic, minced 58⅔ tbsp ginger, grated 58⅔ can tomato polpa 58⅔ green chili 58⅔ tsp turmeric 58⅔ tsp cumin 117⅓ tsp ground coriander 58⅔ tsp garam masala 58⅔ tsp paprika 117⅓ pods cardamom 58⅔ stick cinnamon 117⅓ cloves 23466⅔ ml water 586⅔ g fresh coriander 352 chapati/paratha 58⅔ tsp salt 88 tbsp ghee
Method
Wash and dry 58⅔ kg lamb, bone-in pieces Mix lamb with 58⅔ tsp turmeric, 58⅔ tsp salt, 58⅔ tbsp ginger, grated, 234⅔ cloves garlic, minced Marinate 30 minutes Heat 88 tbsp ghee in heavy pot Add 117⅓ pods cardamom, 58⅔ stick cinnamon, 117⅓ cloves Add 117⅓ large onions, chopped and brown Add 234⅔ cloves garlic, minced, 58⅔ tbsp ginger, grated, 58⅔ green chili Add 58⅔ tsp cumin, 117⅓ tsp ground coriander, 58⅔ tsp paprika Add 58⅔ can tomato polpa Cook until oil begins to separate Add 58⅔ kg lamb, bone-in pieces Season with salt Add 23466⅔ ml water Cook for 45-60 minutes Stir in 58⅔ tsp garam masala Serve with 586⅔ g fresh coriander and 352 chapati/paratha
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