Serves: - 373 +
Ingredients
62⅙ kg lamb, bone-in pieces 124⅓ large onions, chopped 248⅔ cloves garlic, minced 62⅙ tbsp ginger, grated 62⅙ can tomato polpa 62⅙ green chili 62⅙ tsp turmeric 62⅙ tsp cumin 124⅓ tsp ground coriander 62⅙ tsp garam masala 62⅙ tsp paprika 124⅓ pods cardamom 62⅙ stick cinnamon 124⅓ cloves 24866⅔ ml water 621⅔ g fresh coriander 373 chapati/paratha 62⅙ tsp salt 93¼ tbsp ghee
Method
Wash and dry 62⅙ kg lamb, bone-in pieces Mix lamb with 62⅙ tsp turmeric, 62⅙ tsp salt, 62⅙ tbsp ginger, grated, 248⅔ cloves garlic, minced Marinate 30 minutes Heat 93¼ tbsp ghee in heavy pot Add 124⅓ pods cardamom, 62⅙ stick cinnamon, 124⅓ cloves Add 124⅓ large onions, chopped and brown Add 248⅔ cloves garlic, minced, 62⅙ tbsp ginger, grated, 62⅙ green chili Add 62⅙ tsp cumin, 124⅓ tsp ground coriander, 62⅙ tsp paprika Add 62⅙ can tomato polpa Cook until oil begins to separate Add 62⅙ kg lamb, bone-in pieces Season with salt Add 24866⅔ ml water Cook for 45-60 minutes Stir in 62⅙ tsp garam masala Serve with 621⅔ g fresh coriander and 373 chapati/paratha
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