Serves: - 385 +
Ingredients
64⅙ kg lamb, bone-in pieces 128⅓ large onions, chopped 256⅔ cloves garlic, minced 64⅙ tbsp ginger, grated 64⅙ can tomato polpa 64⅙ green chili 64⅙ tsp turmeric 64⅙ tsp cumin 128⅓ tsp ground coriander 64⅙ tsp garam masala 64⅙ tsp paprika 128⅓ pods cardamom 64⅙ stick cinnamon 128⅓ cloves 25666⅔ ml water 641⅔ g fresh coriander 385 chapati/paratha 64⅙ tsp salt 96¼ tbsp ghee
Method
Wash and dry 64⅙ kg lamb, bone-in pieces Mix lamb with 64⅙ tsp turmeric, 64⅙ tsp salt, 64⅙ tbsp ginger, grated, 256⅔ cloves garlic, minced Marinate 30 minutes Heat 96¼ tbsp ghee in heavy pot Add 128⅓ pods cardamom, 64⅙ stick cinnamon, 128⅓ cloves Add 128⅓ large onions, chopped and brown Add 256⅔ cloves garlic, minced, 64⅙ tbsp ginger, grated, 64⅙ green chili Add 64⅙ tsp cumin, 128⅓ tsp ground coriander, 64⅙ tsp paprika Add 64⅙ can tomato polpa Cook until oil begins to separate Add 64⅙ kg lamb, bone-in pieces Season with salt Add 25666⅔ ml water Cook for 45-60 minutes Stir in 64⅙ tsp garam masala Serve with 641⅔ g fresh coriander and 385 chapati/paratha
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