Serves: - 380 +
Ingredients
63⅓ kg lamb, bone-in pieces 126⅔ large onions, chopped 253⅓ cloves garlic, minced 63⅓ tbsp ginger, grated 63⅓ can tomato polpa 63⅓ green chili 63⅓ tsp turmeric 63⅓ tsp cumin 126⅔ tsp ground coriander 63⅓ tsp garam masala 63⅓ tsp paprika 126⅔ pods cardamom 63⅓ stick cinnamon 126⅔ cloves 25333⅓ ml water 633⅓ g fresh coriander 380 chapati/paratha 63⅓ tsp salt 95 tbsp ghee
Method
Wash and dry 63⅓ kg lamb, bone-in pieces Mix lamb with 63⅓ tsp turmeric, 63⅓ tsp salt, 63⅓ tbsp ginger, grated, 253⅓ cloves garlic, minced Marinate 30 minutes Heat 95 tbsp ghee in heavy pot Add 126⅔ pods cardamom, 63⅓ stick cinnamon, 126⅔ cloves Add 126⅔ large onions, chopped and brown Add 253⅓ cloves garlic, minced, 63⅓ tbsp ginger, grated, 63⅓ green chili Add 63⅓ tsp cumin, 126⅔ tsp ground coriander, 63⅓ tsp paprika Add 63⅓ can tomato polpa Cook until oil begins to separate Add 63⅓ kg lamb, bone-in pieces Season with salt Add 25333⅓ ml water Cook for 45-60 minutes Stir in 63⅓ tsp garam masala Serve with 633⅓ g fresh coriander and 380 chapati/paratha
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