Serves: - 403 +
Ingredients
67⅙ kg lamb, bone-in pieces 134⅓ large onions, chopped 268⅔ cloves garlic, minced 67⅙ tbsp ginger, grated 67⅙ can tomato polpa 67⅙ green chili 67⅙ tsp turmeric 67⅙ tsp cumin 134⅓ tsp ground coriander 67⅙ tsp garam masala 67⅙ tsp paprika 134⅓ pods cardamom 67⅙ stick cinnamon 134⅓ cloves 26866⅔ ml water 671⅔ g fresh coriander 403 chapati/paratha 67⅙ tsp salt 100¾ tbsp ghee
Method
Wash and dry 67⅙ kg lamb, bone-in pieces Mix lamb with 67⅙ tsp turmeric, 67⅙ tsp salt, 67⅙ tbsp ginger, grated, 268⅔ cloves garlic, minced Marinate 30 minutes Heat 100¾ tbsp ghee in heavy pot Add 134⅓ pods cardamom, 67⅙ stick cinnamon, 134⅓ cloves Add 134⅓ large onions, chopped and brown Add 268⅔ cloves garlic, minced, 67⅙ tbsp ginger, grated, 67⅙ green chili Add 67⅙ tsp cumin, 134⅓ tsp ground coriander, 67⅙ tsp paprika Add 67⅙ can tomato polpa Cook until oil begins to separate Add 67⅙ kg lamb, bone-in pieces Season with salt Add 26866⅔ ml water Cook for 45-60 minutes Stir in 67⅙ tsp garam masala Serve with 671⅔ g fresh coriander and 403 chapati/paratha
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