Serves: - 425 +
Ingredients
70⅚ kg lamb, bone-in pieces 141⅔ large onions, chopped 283⅓ cloves garlic, minced 70⅚ tbsp ginger, grated 70⅚ can tomato polpa 70⅚ green chili 70⅚ tsp turmeric 70⅚ tsp cumin 141⅔ tsp ground coriander 70⅚ tsp garam masala 70⅚ tsp paprika 141⅔ pods cardamom 70⅚ stick cinnamon 141⅔ cloves 28333⅓ ml water 708⅓ g fresh coriander 425 chapati/paratha 70⅚ tsp salt 106¼ tbsp ghee
Method
Wash and dry 70⅚ kg lamb, bone-in pieces Mix lamb with 70⅚ tsp turmeric, 70⅚ tsp salt, 70⅚ tbsp ginger, grated, 283⅓ cloves garlic, minced Marinate 30 minutes Heat 106¼ tbsp ghee in heavy pot Add 141⅔ pods cardamom, 70⅚ stick cinnamon, 141⅔ cloves Add 141⅔ large onions, chopped and brown Add 283⅓ cloves garlic, minced, 70⅚ tbsp ginger, grated, 70⅚ green chili Add 70⅚ tsp cumin, 141⅔ tsp ground coriander, 70⅚ tsp paprika Add 70⅚ can tomato polpa Cook until oil begins to separate Add 70⅚ kg lamb, bone-in pieces Season with salt Add 28333⅓ ml water Cook for 45-60 minutes Stir in 70⅚ tsp garam masala Serve with 708⅓ g fresh coriander and 425 chapati/paratha
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