Serves: - 374 +
Ingredients
62⅓ kg lamb, bone-in pieces 124⅔ large onions, chopped 249⅓ cloves garlic, minced 62⅓ tbsp ginger, grated 62⅓ can tomato polpa 62⅓ green chili 62⅓ tsp turmeric 62⅓ tsp cumin 124⅔ tsp ground coriander 62⅓ tsp garam masala 62⅓ tsp paprika 124⅔ pods cardamom 62⅓ stick cinnamon 124⅔ cloves 24933⅓ ml water 623⅓ g fresh coriander 374 chapati/paratha 62⅓ tsp salt 93½ tbsp ghee
Method
Wash and dry 62⅓ kg lamb, bone-in pieces Mix lamb with 62⅓ tsp turmeric, 62⅓ tsp salt, 62⅓ tbsp ginger, grated, 249⅓ cloves garlic, minced Marinate 30 minutes Heat 93½ tbsp ghee in heavy pot Add 124⅔ pods cardamom, 62⅓ stick cinnamon, 124⅔ cloves Add 124⅔ large onions, chopped and brown Add 249⅓ cloves garlic, minced, 62⅓ tbsp ginger, grated, 62⅓ green chili Add 62⅓ tsp cumin, 124⅔ tsp ground coriander, 62⅓ tsp paprika Add 62⅓ can tomato polpa Cook until oil begins to separate Add 62⅓ kg lamb, bone-in pieces Season with salt Add 24933⅓ ml water Cook for 45-60 minutes Stir in 62⅓ tsp garam masala Serve with 623⅓ g fresh coriander and 374 chapati/paratha
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