Serves: - 364 +
Ingredients
60⅔ kg lamb, bone-in pieces 121⅓ large onions, chopped 242⅔ cloves garlic, minced 60⅔ tbsp ginger, grated 60⅔ can tomato polpa 60⅔ green chili 60⅔ tsp turmeric 60⅔ tsp cumin 121⅓ tsp ground coriander 60⅔ tsp garam masala 60⅔ tsp paprika 121⅓ pods cardamom 60⅔ stick cinnamon 121⅓ cloves 24266⅔ ml water 606⅔ g fresh coriander 364 chapati/paratha 60⅔ tsp salt 91 tbsp ghee
Method
Wash and dry 60⅔ kg lamb, bone-in pieces Mix lamb with 60⅔ tsp turmeric, 60⅔ tsp salt, 60⅔ tbsp ginger, grated, 242⅔ cloves garlic, minced Marinate 30 minutes Heat 91 tbsp ghee in heavy pot Add 121⅓ pods cardamom, 60⅔ stick cinnamon, 121⅓ cloves Add 121⅓ large onions, chopped and brown Add 242⅔ cloves garlic, minced, 60⅔ tbsp ginger, grated, 60⅔ green chili Add 60⅔ tsp cumin, 121⅓ tsp ground coriander, 60⅔ tsp paprika Add 60⅔ can tomato polpa Cook until oil begins to separate Add 60⅔ kg lamb, bone-in pieces Season with salt Add 24266⅔ ml water Cook for 45-60 minutes Stir in 60⅔ tsp garam masala Serve with 606⅔ g fresh coriander and 364 chapati/paratha
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