Serves: - 37 +
Ingredients
6⅙ kg lamb, bone-in pieces 12⅓ large onions, chopped 24⅔ cloves garlic, minced 6⅙ tbsp ginger, grated 6⅙ can tomato polpa 6⅙ green chili 6⅙ tsp turmeric 6⅙ tsp cumin 12⅓ tsp ground coriander 6⅙ tsp garam masala 6⅙ tsp paprika 12⅓ pods cardamom 6⅙ stick cinnamon 12⅓ cloves 2466⅔ ml water 61⅔ g fresh coriander 37 chapati/paratha 6⅙ tsp salt 9¼ tbsp ghee
Method
Wash and dry 6⅙ kg lamb, bone-in pieces Mix lamb with 6⅙ tsp turmeric, 6⅙ tsp salt, 6⅙ tbsp ginger, grated, 24⅔ cloves garlic, minced Marinate 30 minutes Heat 9¼ tbsp ghee in heavy pot Add 12⅓ pods cardamom, 6⅙ stick cinnamon, 12⅓ cloves Add 12⅓ large onions, chopped and brown Add 24⅔ cloves garlic, minced, 6⅙ tbsp ginger, grated, 6⅙ green chili Add 6⅙ tsp cumin, 12⅓ tsp ground coriander, 6⅙ tsp paprika Add 6⅙ can tomato polpa Cook until oil begins to separate Add 6⅙ kg lamb, bone-in pieces Season with salt Add 2466⅔ ml water Cook for 45-60 minutes Stir in 6⅙ tsp garam masala Serve with 61⅔ g fresh coriander and 37 chapati/paratha
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