Serves: - 418 +
Ingredients
69⅔ kg lamb, bone-in pieces 139⅓ large onions, chopped 278⅔ cloves garlic, minced 69⅔ tbsp ginger, grated 69⅔ can tomato polpa 69⅔ green chili 69⅔ tsp turmeric 69⅔ tsp cumin 139⅓ tsp ground coriander 69⅔ tsp garam masala 69⅔ tsp paprika 139⅓ pods cardamom 69⅔ stick cinnamon 139⅓ cloves 27866⅔ ml water 696⅔ g fresh coriander 418 chapati/paratha 69⅔ tsp salt 104½ tbsp ghee
Method
Wash and dry 69⅔ kg lamb, bone-in pieces Mix lamb with 69⅔ tsp turmeric, 69⅔ tsp salt, 69⅔ tbsp ginger, grated, 278⅔ cloves garlic, minced Marinate 30 minutes Heat 104½ tbsp ghee in heavy pot Add 139⅓ pods cardamom, 69⅔ stick cinnamon, 139⅓ cloves Add 139⅓ large onions, chopped and brown Add 278⅔ cloves garlic, minced, 69⅔ tbsp ginger, grated, 69⅔ green chili Add 69⅔ tsp cumin, 139⅓ tsp ground coriander, 69⅔ tsp paprika Add 69⅔ can tomato polpa Cook until oil begins to separate Add 69⅔ kg lamb, bone-in pieces Season with salt Add 27866⅔ ml water Cook for 45-60 minutes Stir in 69⅔ tsp garam masala Serve with 696⅔ g fresh coriander and 418 chapati/paratha
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