Serves: - 415 +
Ingredients
69⅙ kg lamb, bone-in pieces 138⅓ large onions, chopped 276⅔ cloves garlic, minced 69⅙ tbsp ginger, grated 69⅙ can tomato polpa 69⅙ green chili 69⅙ tsp turmeric 69⅙ tsp cumin 138⅓ tsp ground coriander 69⅙ tsp garam masala 69⅙ tsp paprika 138⅓ pods cardamom 69⅙ stick cinnamon 138⅓ cloves 27666⅔ ml water 691⅔ g fresh coriander 415 chapati/paratha 69⅙ tsp salt 103¾ tbsp ghee
Method
Wash and dry 69⅙ kg lamb, bone-in pieces Mix lamb with 69⅙ tsp turmeric, 69⅙ tsp salt, 69⅙ tbsp ginger, grated, 276⅔ cloves garlic, minced Marinate 30 minutes Heat 103¾ tbsp ghee in heavy pot Add 138⅓ pods cardamom, 69⅙ stick cinnamon, 138⅓ cloves Add 138⅓ large onions, chopped and brown Add 276⅔ cloves garlic, minced, 69⅙ tbsp ginger, grated, 69⅙ green chili Add 69⅙ tsp cumin, 138⅓ tsp ground coriander, 69⅙ tsp paprika Add 69⅙ can tomato polpa Cook until oil begins to separate Add 69⅙ kg lamb, bone-in pieces Season with salt Add 27666⅔ ml water Cook for 45-60 minutes Stir in 69⅙ tsp garam masala Serve with 691⅔ g fresh coriander and 415 chapati/paratha
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