Serves: - 399 +
Ingredients
66½ kg lamb, bone-in pieces 133 large onions, chopped 266 cloves garlic, minced 66½ tbsp ginger, grated 66½ can tomato polpa 66½ green chili 66½ tsp turmeric 66½ tsp cumin 133 tsp ground coriander 66½ tsp garam masala 66½ tsp paprika 133 pods cardamom 66½ stick cinnamon 133 cloves 26600 ml water 665 g fresh coriander 399 chapati/paratha 66½ tsp salt 99¾ tbsp ghee
Method
Wash and dry 66½ kg lamb, bone-in pieces Mix lamb with 66½ tsp turmeric, 66½ tsp salt, 66½ tbsp ginger, grated, 266 cloves garlic, minced Marinate 30 minutes Heat 99¾ tbsp ghee in heavy pot Add 133 pods cardamom, 66½ stick cinnamon, 133 cloves Add 133 large onions, chopped and brown Add 266 cloves garlic, minced, 66½ tbsp ginger, grated, 66½ green chili Add 66½ tsp cumin, 133 tsp ground coriander, 66½ tsp paprika Add 66½ can tomato polpa Cook until oil begins to separate Add 66½ kg lamb, bone-in pieces Season with salt Add 26600 ml water Cook for 45-60 minutes Stir in 66½ tsp garam masala Serve with 665 g fresh coriander and 399 chapati/paratha
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