Serves: - 406 +
Ingredients
67⅔ kg lamb, bone-in pieces 135⅓ large onions, chopped 270⅔ cloves garlic, minced 67⅔ tbsp ginger, grated 67⅔ can tomato polpa 67⅔ green chili 67⅔ tsp turmeric 67⅔ tsp cumin 135⅓ tsp ground coriander 67⅔ tsp garam masala 67⅔ tsp paprika 135⅓ pods cardamom 67⅔ stick cinnamon 135⅓ cloves 27066⅔ ml water 676⅔ g fresh coriander 406 chapati/paratha 67⅔ tsp salt 101½ tbsp ghee
Method
Wash and dry 67⅔ kg lamb, bone-in pieces Mix lamb with 67⅔ tsp turmeric, 67⅔ tsp salt, 67⅔ tbsp ginger, grated, 270⅔ cloves garlic, minced Marinate 30 minutes Heat 101½ tbsp ghee in heavy pot Add 135⅓ pods cardamom, 67⅔ stick cinnamon, 135⅓ cloves Add 135⅓ large onions, chopped and brown Add 270⅔ cloves garlic, minced, 67⅔ tbsp ginger, grated, 67⅔ green chili Add 67⅔ tsp cumin, 135⅓ tsp ground coriander, 67⅔ tsp paprika Add 67⅔ can tomato polpa Cook until oil begins to separate Add 67⅔ kg lamb, bone-in pieces Season with salt Add 27066⅔ ml water Cook for 45-60 minutes Stir in 67⅔ tsp garam masala Serve with 676⅔ g fresh coriander and 406 chapati/paratha
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