Serves: - 391 +
Ingredients
65⅙ kg lamb, bone-in pieces 130⅓ large onions, chopped 260⅔ cloves garlic, minced 65⅙ tbsp ginger, grated 65⅙ can tomato polpa 65⅙ green chili 65⅙ tsp turmeric 65⅙ tsp cumin 130⅓ tsp ground coriander 65⅙ tsp garam masala 65⅙ tsp paprika 130⅓ pods cardamom 65⅙ stick cinnamon 130⅓ cloves 26066⅔ ml water 651⅔ g fresh coriander 391 chapati/paratha 65⅙ tsp salt 97¾ tbsp ghee
Method
Wash and dry 65⅙ kg lamb, bone-in pieces Mix lamb with 65⅙ tsp turmeric, 65⅙ tsp salt, 65⅙ tbsp ginger, grated, 260⅔ cloves garlic, minced Marinate 30 minutes Heat 97¾ tbsp ghee in heavy pot Add 130⅓ pods cardamom, 65⅙ stick cinnamon, 130⅓ cloves Add 130⅓ large onions, chopped and brown Add 260⅔ cloves garlic, minced, 65⅙ tbsp ginger, grated, 65⅙ green chili Add 65⅙ tsp cumin, 130⅓ tsp ground coriander, 65⅙ tsp paprika Add 65⅙ can tomato polpa Cook until oil begins to separate Add 65⅙ kg lamb, bone-in pieces Season with salt Add 26066⅔ ml water Cook for 45-60 minutes Stir in 65⅙ tsp garam masala Serve with 651⅔ g fresh coriander and 391 chapati/paratha
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