Serves: - 376 +
Ingredients
62⅔ kg lamb, bone-in pieces 125⅓ large onions, chopped 250⅔ cloves garlic, minced 62⅔ tbsp ginger, grated 62⅔ can tomato polpa 62⅔ green chili 62⅔ tsp turmeric 62⅔ tsp cumin 125⅓ tsp ground coriander 62⅔ tsp garam masala 62⅔ tsp paprika 125⅓ pods cardamom 62⅔ stick cinnamon 125⅓ cloves 25066⅔ ml water 626⅔ g fresh coriander 376 chapati/paratha 62⅔ tsp salt 94 tbsp ghee
Method
Wash and dry 62⅔ kg lamb, bone-in pieces Mix lamb with 62⅔ tsp turmeric, 62⅔ tsp salt, 62⅔ tbsp ginger, grated, 250⅔ cloves garlic, minced Marinate 30 minutes Heat 94 tbsp ghee in heavy pot Add 125⅓ pods cardamom, 62⅔ stick cinnamon, 125⅓ cloves Add 125⅓ large onions, chopped and brown Add 250⅔ cloves garlic, minced, 62⅔ tbsp ginger, grated, 62⅔ green chili Add 62⅔ tsp cumin, 125⅓ tsp ground coriander, 62⅔ tsp paprika Add 62⅔ can tomato polpa Cook until oil begins to separate Add 62⅔ kg lamb, bone-in pieces Season with salt Add 25066⅔ ml water Cook for 45-60 minutes Stir in 62⅔ tsp garam masala Serve with 626⅔ g fresh coriander and 376 chapati/paratha
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