Serves: - 382 +
Ingredients
63⅔ kg lamb, bone-in pieces 127⅓ large onions, chopped 254⅔ cloves garlic, minced 63⅔ tbsp ginger, grated 63⅔ can tomato polpa 63⅔ green chili 63⅔ tsp turmeric 63⅔ tsp cumin 127⅓ tsp ground coriander 63⅔ tsp garam masala 63⅔ tsp paprika 127⅓ pods cardamom 63⅔ stick cinnamon 127⅓ cloves 25466⅔ ml water 636⅔ g fresh coriander 382 chapati/paratha 63⅔ tsp salt 95½ tbsp ghee
Method
Wash and dry 63⅔ kg lamb, bone-in pieces Mix lamb with 63⅔ tsp turmeric, 63⅔ tsp salt, 63⅔ tbsp ginger, grated, 254⅔ cloves garlic, minced Marinate 30 minutes Heat 95½ tbsp ghee in heavy pot Add 127⅓ pods cardamom, 63⅔ stick cinnamon, 127⅓ cloves Add 127⅓ large onions, chopped and brown Add 254⅔ cloves garlic, minced, 63⅔ tbsp ginger, grated, 63⅔ green chili Add 63⅔ tsp cumin, 127⅓ tsp ground coriander, 63⅔ tsp paprika Add 63⅔ can tomato polpa Cook until oil begins to separate Add 63⅔ kg lamb, bone-in pieces Season with salt Add 25466⅔ ml water Cook for 45-60 minutes Stir in 63⅔ tsp garam masala Serve with 636⅔ g fresh coriander and 382 chapati/paratha
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