Serves: - 358 +
Ingredients
59⅔ kg lamb, bone-in pieces 119⅓ large onions, chopped 238⅔ cloves garlic, minced 59⅔ tbsp ginger, grated 59⅔ can tomato polpa 59⅔ green chili 59⅔ tsp turmeric 59⅔ tsp cumin 119⅓ tsp ground coriander 59⅔ tsp garam masala 59⅔ tsp paprika 119⅓ pods cardamom 59⅔ stick cinnamon 119⅓ cloves 23866⅔ ml water 596⅔ g fresh coriander 358 chapati/paratha 59⅔ tsp salt 89½ tbsp ghee
Method
Wash and dry 59⅔ kg lamb, bone-in pieces Mix lamb with 59⅔ tsp turmeric, 59⅔ tsp salt, 59⅔ tbsp ginger, grated, 238⅔ cloves garlic, minced Marinate 30 minutes Heat 89½ tbsp ghee in heavy pot Add 119⅓ pods cardamom, 59⅔ stick cinnamon, 119⅓ cloves Add 119⅓ large onions, chopped and brown Add 238⅔ cloves garlic, minced, 59⅔ tbsp ginger, grated, 59⅔ green chili Add 59⅔ tsp cumin, 119⅓ tsp ground coriander, 59⅔ tsp paprika Add 59⅔ can tomato polpa Cook until oil begins to separate Add 59⅔ kg lamb, bone-in pieces Season with salt Add 23866⅔ ml water Cook for 45-60 minutes Stir in 59⅔ tsp garam masala Serve with 596⅔ g fresh coriander and 358 chapati/paratha
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