Serves: - 397 +
Ingredients
66⅙ kg lamb, bone-in pieces 132⅓ large onions, chopped 264⅔ cloves garlic, minced 66⅙ tbsp ginger, grated 66⅙ can tomato polpa 66⅙ green chili 66⅙ tsp turmeric 66⅙ tsp cumin 132⅓ tsp ground coriander 66⅙ tsp garam masala 66⅙ tsp paprika 132⅓ pods cardamom 66⅙ stick cinnamon 132⅓ cloves 26466⅔ ml water 661⅔ g fresh coriander 397 chapati/paratha 66⅙ tsp salt 99¼ tbsp ghee
Method
Wash and dry 66⅙ kg lamb, bone-in pieces Mix lamb with 66⅙ tsp turmeric, 66⅙ tsp salt, 66⅙ tbsp ginger, grated, 264⅔ cloves garlic, minced Marinate 30 minutes Heat 99¼ tbsp ghee in heavy pot Add 132⅓ pods cardamom, 66⅙ stick cinnamon, 132⅓ cloves Add 132⅓ large onions, chopped and brown Add 264⅔ cloves garlic, minced, 66⅙ tbsp ginger, grated, 66⅙ green chili Add 66⅙ tsp cumin, 132⅓ tsp ground coriander, 66⅙ tsp paprika Add 66⅙ can tomato polpa Cook until oil begins to separate Add 66⅙ kg lamb, bone-in pieces Season with salt Add 26466⅔ ml water Cook for 45-60 minutes Stir in 66⅙ tsp garam masala Serve with 661⅔ g fresh coriander and 397 chapati/paratha
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