Serves: - 362 +
Ingredients
60⅓ kg lamb, bone-in pieces 120⅔ large onions, chopped 241⅓ cloves garlic, minced 60⅓ tbsp ginger, grated 60⅓ can tomato polpa 60⅓ green chili 60⅓ tsp turmeric 60⅓ tsp cumin 120⅔ tsp ground coriander 60⅓ tsp garam masala 60⅓ tsp paprika 120⅔ pods cardamom 60⅓ stick cinnamon 120⅔ cloves 24133⅓ ml water 603⅓ g fresh coriander 362 chapati/paratha 60⅓ tsp salt 90½ tbsp ghee
Method
Wash and dry 60⅓ kg lamb, bone-in pieces Mix lamb with 60⅓ tsp turmeric, 60⅓ tsp salt, 60⅓ tbsp ginger, grated, 241⅓ cloves garlic, minced Marinate 30 minutes Heat 90½ tbsp ghee in heavy pot Add 120⅔ pods cardamom, 60⅓ stick cinnamon, 120⅔ cloves Add 120⅔ large onions, chopped and brown Add 241⅓ cloves garlic, minced, 60⅓ tbsp ginger, grated, 60⅓ green chili Add 60⅓ tsp cumin, 120⅔ tsp ground coriander, 60⅓ tsp paprika Add 60⅓ can tomato polpa Cook until oil begins to separate Add 60⅓ kg lamb, bone-in pieces Season with salt Add 24133⅓ ml water Cook for 45-60 minutes Stir in 60⅓ tsp garam masala Serve with 603⅓ g fresh coriander and 362 chapati/paratha
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