Serves: - 389 +
Ingredients
64⅚ kg lamb, bone-in pieces 129⅔ large onions, chopped 259⅓ cloves garlic, minced 64⅚ tbsp ginger, grated 64⅚ can tomato polpa 64⅚ green chili 64⅚ tsp turmeric 64⅚ tsp cumin 129⅔ tsp ground coriander 64⅚ tsp garam masala 64⅚ tsp paprika 129⅔ pods cardamom 64⅚ stick cinnamon 129⅔ cloves 25933⅓ ml water 648⅓ g fresh coriander 389 chapati/paratha 64⅚ tsp salt 97¼ tbsp ghee
Method
Wash and dry 64⅚ kg lamb, bone-in pieces Mix lamb with 64⅚ tsp turmeric, 64⅚ tsp salt, 64⅚ tbsp ginger, grated, 259⅓ cloves garlic, minced Marinate 30 minutes Heat 97¼ tbsp ghee in heavy pot Add 129⅔ pods cardamom, 64⅚ stick cinnamon, 129⅔ cloves Add 129⅔ large onions, chopped and brown Add 259⅓ cloves garlic, minced, 64⅚ tbsp ginger, grated, 64⅚ green chili Add 64⅚ tsp cumin, 129⅔ tsp ground coriander, 64⅚ tsp paprika Add 64⅚ can tomato polpa Cook until oil begins to separate Add 64⅚ kg lamb, bone-in pieces Season with salt Add 25933⅓ ml water Cook for 45-60 minutes Stir in 64⅚ tsp garam masala Serve with 648⅓ g fresh coriander and 389 chapati/paratha
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