Serves: - 383 +
Ingredients
63⅚ kg lamb, bone-in pieces 127⅔ large onions, chopped 255⅓ cloves garlic, minced 63⅚ tbsp ginger, grated 63⅚ can tomato polpa 63⅚ green chili 63⅚ tsp turmeric 63⅚ tsp cumin 127⅔ tsp ground coriander 63⅚ tsp garam masala 63⅚ tsp paprika 127⅔ pods cardamom 63⅚ stick cinnamon 127⅔ cloves 25533⅓ ml water 638⅓ g fresh coriander 383 chapati/paratha 63⅚ tsp salt 95¾ tbsp ghee
Method
Wash and dry 63⅚ kg lamb, bone-in pieces Mix lamb with 63⅚ tsp turmeric, 63⅚ tsp salt, 63⅚ tbsp ginger, grated, 255⅓ cloves garlic, minced Marinate 30 minutes Heat 95¾ tbsp ghee in heavy pot Add 127⅔ pods cardamom, 63⅚ stick cinnamon, 127⅔ cloves Add 127⅔ large onions, chopped and brown Add 255⅓ cloves garlic, minced, 63⅚ tbsp ginger, grated, 63⅚ green chili Add 63⅚ tsp cumin, 127⅔ tsp ground coriander, 63⅚ tsp paprika Add 63⅚ can tomato polpa Cook until oil begins to separate Add 63⅚ kg lamb, bone-in pieces Season with salt Add 25533⅓ ml water Cook for 45-60 minutes Stir in 63⅚ tsp garam masala Serve with 638⅓ g fresh coriander and 383 chapati/paratha
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