Serves: - 388 +
Ingredients
64⅔ kg lamb, bone-in pieces 129⅓ large onions, chopped 258⅔ cloves garlic, minced 64⅔ tbsp ginger, grated 64⅔ can tomato polpa 64⅔ green chili 64⅔ tsp turmeric 64⅔ tsp cumin 129⅓ tsp ground coriander 64⅔ tsp garam masala 64⅔ tsp paprika 129⅓ pods cardamom 64⅔ stick cinnamon 129⅓ cloves 25866⅔ ml water 646⅔ g fresh coriander 388 chapati/paratha 64⅔ tsp salt 97 tbsp ghee
Method
Wash and dry 64⅔ kg lamb, bone-in pieces Mix lamb with 64⅔ tsp turmeric, 64⅔ tsp salt, 64⅔ tbsp ginger, grated, 258⅔ cloves garlic, minced Marinate 30 minutes Heat 97 tbsp ghee in heavy pot Add 129⅓ pods cardamom, 64⅔ stick cinnamon, 129⅓ cloves Add 129⅓ large onions, chopped and brown Add 258⅔ cloves garlic, minced, 64⅔ tbsp ginger, grated, 64⅔ green chili Add 64⅔ tsp cumin, 129⅓ tsp ground coriander, 64⅔ tsp paprika Add 64⅔ can tomato polpa Cook until oil begins to separate Add 64⅔ kg lamb, bone-in pieces Season with salt Add 25866⅔ ml water Cook for 45-60 minutes Stir in 64⅔ tsp garam masala Serve with 646⅔ g fresh coriander and 388 chapati/paratha
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