Serves: - 41 +
Ingredients
6⅚ kg lamb, bone-in pieces 13⅔ large onions, chopped 27⅓ cloves garlic, minced 6⅚ tbsp ginger, grated 6⅚ can tomato polpa 6⅚ green chili 6⅚ tsp turmeric 6⅚ tsp cumin 13⅔ tsp ground coriander 6⅚ tsp garam masala 6⅚ tsp paprika 13⅔ pods cardamom 6⅚ stick cinnamon 13⅔ cloves 2733⅓ ml water 68⅓ g fresh coriander 41 chapati/paratha 6⅚ tsp salt 10¼ tbsp ghee
Method
Wash and dry 6⅚ kg lamb, bone-in pieces Mix lamb with 6⅚ tsp turmeric, 6⅚ tsp salt, 6⅚ tbsp ginger, grated, 27⅓ cloves garlic, minced Marinate 30 minutes Heat 10¼ tbsp ghee in heavy pot Add 13⅔ pods cardamom, 6⅚ stick cinnamon, 13⅔ cloves Add 13⅔ large onions, chopped and brown Add 27⅓ cloves garlic, minced, 6⅚ tbsp ginger, grated, 6⅚ green chili Add 6⅚ tsp cumin, 13⅔ tsp ground coriander, 6⅚ tsp paprika Add 6⅚ can tomato polpa Cook until oil begins to separate Add 6⅚ kg lamb, bone-in pieces Season with salt Add 2733⅓ ml water Cook for 45-60 minutes Stir in 6⅚ tsp garam masala Serve with 68⅓ g fresh coriander and 41 chapati/paratha
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