Serves: - 401 +
Ingredients
66⅚ kg lamb, bone-in pieces 133⅔ large onions, chopped 267⅓ cloves garlic, minced 66⅚ tbsp ginger, grated 66⅚ can tomato polpa 66⅚ green chili 66⅚ tsp turmeric 66⅚ tsp cumin 133⅔ tsp ground coriander 66⅚ tsp garam masala 66⅚ tsp paprika 133⅔ pods cardamom 66⅚ stick cinnamon 133⅔ cloves 26733⅓ ml water 668⅓ g fresh coriander 401 chapati/paratha 66⅚ tsp salt 100¼ tbsp ghee
Method
Wash and dry 66⅚ kg lamb, bone-in pieces Mix lamb with 66⅚ tsp turmeric, 66⅚ tsp salt, 66⅚ tbsp ginger, grated, 267⅓ cloves garlic, minced Marinate 30 minutes Heat 100¼ tbsp ghee in heavy pot Add 133⅔ pods cardamom, 66⅚ stick cinnamon, 133⅔ cloves Add 133⅔ large onions, chopped and brown Add 267⅓ cloves garlic, minced, 66⅚ tbsp ginger, grated, 66⅚ green chili Add 66⅚ tsp cumin, 133⅔ tsp ground coriander, 66⅚ tsp paprika Add 66⅚ can tomato polpa Cook until oil begins to separate Add 66⅚ kg lamb, bone-in pieces Season with salt Add 26733⅓ ml water Cook for 45-60 minutes Stir in 66⅚ tsp garam masala Serve with 668⅓ g fresh coriander and 401 chapati/paratha
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