Serves: - 394 +
Ingredients
65⅔ kg lamb, bone-in pieces 131⅓ large onions, chopped 262⅔ cloves garlic, minced 65⅔ tbsp ginger, grated 65⅔ can tomato polpa 65⅔ green chili 65⅔ tsp turmeric 65⅔ tsp cumin 131⅓ tsp ground coriander 65⅔ tsp garam masala 65⅔ tsp paprika 131⅓ pods cardamom 65⅔ stick cinnamon 131⅓ cloves 26266⅔ ml water 656⅔ g fresh coriander 394 chapati/paratha 65⅔ tsp salt 98½ tbsp ghee
Method
Wash and dry 65⅔ kg lamb, bone-in pieces Mix lamb with 65⅔ tsp turmeric, 65⅔ tsp salt, 65⅔ tbsp ginger, grated, 262⅔ cloves garlic, minced Marinate 30 minutes Heat 98½ tbsp ghee in heavy pot Add 131⅓ pods cardamom, 65⅔ stick cinnamon, 131⅓ cloves Add 131⅓ large onions, chopped and brown Add 262⅔ cloves garlic, minced, 65⅔ tbsp ginger, grated, 65⅔ green chili Add 65⅔ tsp cumin, 131⅓ tsp ground coriander, 65⅔ tsp paprika Add 65⅔ can tomato polpa Cook until oil begins to separate Add 65⅔ kg lamb, bone-in pieces Season with salt Add 26266⅔ ml water Cook for 45-60 minutes Stir in 65⅔ tsp garam masala Serve with 656⅔ g fresh coriander and 394 chapati/paratha
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