Serves: - 386 +
Ingredients
64⅓ kg lamb, bone-in pieces 128⅔ large onions, chopped 257⅓ cloves garlic, minced 64⅓ tbsp ginger, grated 64⅓ can tomato polpa 64⅓ green chili 64⅓ tsp turmeric 64⅓ tsp cumin 128⅔ tsp ground coriander 64⅓ tsp garam masala 64⅓ tsp paprika 128⅔ pods cardamom 64⅓ stick cinnamon 128⅔ cloves 25733⅓ ml water 643⅓ g fresh coriander 386 chapati/paratha 64⅓ tsp salt 96½ tbsp ghee
Method
Wash and dry 64⅓ kg lamb, bone-in pieces Mix lamb with 64⅓ tsp turmeric, 64⅓ tsp salt, 64⅓ tbsp ginger, grated, 257⅓ cloves garlic, minced Marinate 30 minutes Heat 96½ tbsp ghee in heavy pot Add 128⅔ pods cardamom, 64⅓ stick cinnamon, 128⅔ cloves Add 128⅔ large onions, chopped and brown Add 257⅓ cloves garlic, minced, 64⅓ tbsp ginger, grated, 64⅓ green chili Add 64⅓ tsp cumin, 128⅔ tsp ground coriander, 64⅓ tsp paprika Add 64⅓ can tomato polpa Cook until oil begins to separate Add 64⅓ kg lamb, bone-in pieces Season with salt Add 25733⅓ ml water Cook for 45-60 minutes Stir in 64⅓ tsp garam masala Serve with 643⅓ g fresh coriander and 386 chapati/paratha
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