Serves: - 400 +
Ingredients
66⅔ kg lamb, bone-in pieces 133⅓ large onions, chopped 266⅔ cloves garlic, minced 66⅔ tbsp ginger, grated 66⅔ can tomato polpa 66⅔ green chili 66⅔ tsp turmeric 66⅔ tsp cumin 133⅓ tsp ground coriander 66⅔ tsp garam masala 66⅔ tsp paprika 133⅓ pods cardamom 66⅔ stick cinnamon 133⅓ cloves 26666⅔ ml water 666⅔ g fresh coriander 400 chapati/paratha 66⅔ tsp salt 100 tbsp ghee
Method
Wash and dry 66⅔ kg lamb, bone-in pieces Mix lamb with 66⅔ tsp turmeric, 66⅔ tsp salt, 66⅔ tbsp ginger, grated, 266⅔ cloves garlic, minced Marinate 30 minutes Heat 100 tbsp ghee in heavy pot Add 133⅓ pods cardamom, 66⅔ stick cinnamon, 133⅓ cloves Add 133⅓ large onions, chopped and brown Add 266⅔ cloves garlic, minced, 66⅔ tbsp ginger, grated, 66⅔ green chili Add 66⅔ tsp cumin, 133⅓ tsp ground coriander, 66⅔ tsp paprika Add 66⅔ can tomato polpa Cook until oil begins to separate Add 66⅔ kg lamb, bone-in pieces Season with salt Add 26666⅔ ml water Cook for 45-60 minutes Stir in 66⅔ tsp garam masala Serve with 666⅔ g fresh coriander and 400 chapati/paratha
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