Serves: - 395 +
Ingredients
65⅚ kg lamb, bone-in pieces 131⅔ large onions, chopped 263⅓ cloves garlic, minced 65⅚ tbsp ginger, grated 65⅚ can tomato polpa 65⅚ green chili 65⅚ tsp turmeric 65⅚ tsp cumin 131⅔ tsp ground coriander 65⅚ tsp garam masala 65⅚ tsp paprika 131⅔ pods cardamom 65⅚ stick cinnamon 131⅔ cloves 26333⅓ ml water 658⅓ g fresh coriander 395 chapati/paratha 65⅚ tsp salt 98¾ tbsp ghee
Method
Wash and dry 65⅚ kg lamb, bone-in pieces Mix lamb with 65⅚ tsp turmeric, 65⅚ tsp salt, 65⅚ tbsp ginger, grated, 263⅓ cloves garlic, minced Marinate 30 minutes Heat 98¾ tbsp ghee in heavy pot Add 131⅔ pods cardamom, 65⅚ stick cinnamon, 131⅔ cloves Add 131⅔ large onions, chopped and brown Add 263⅓ cloves garlic, minced, 65⅚ tbsp ginger, grated, 65⅚ green chili Add 65⅚ tsp cumin, 131⅔ tsp ground coriander, 65⅚ tsp paprika Add 65⅚ can tomato polpa Cook until oil begins to separate Add 65⅚ kg lamb, bone-in pieces Season with salt Add 26333⅓ ml water Cook for 45-60 minutes Stir in 65⅚ tsp garam masala Serve with 658⅓ g fresh coriander and 395 chapati/paratha
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