Serves: - 43 +
Ingredients
7⅙ kg lamb, bone-in pieces 14⅓ large onions, chopped 28⅔ cloves garlic, minced 7⅙ tbsp ginger, grated 7⅙ can tomato polpa 7⅙ green chili 7⅙ tsp turmeric 7⅙ tsp cumin 14⅓ tsp ground coriander 7⅙ tsp garam masala 7⅙ tsp paprika 14⅓ pods cardamom 7⅙ stick cinnamon 14⅓ cloves 2866⅔ ml water 71⅔ g fresh coriander 43 chapati/paratha 7⅙ tsp salt 10¾ tbsp ghee
Method
Wash and dry 7⅙ kg lamb, bone-in pieces Mix lamb with 7⅙ tsp turmeric, 7⅙ tsp salt, 7⅙ tbsp ginger, grated, 28⅔ cloves garlic, minced Marinate 30 minutes Heat 10¾ tbsp ghee in heavy pot Add 14⅓ pods cardamom, 7⅙ stick cinnamon, 14⅓ cloves Add 14⅓ large onions, chopped and brown Add 28⅔ cloves garlic, minced, 7⅙ tbsp ginger, grated, 7⅙ green chili Add 7⅙ tsp cumin, 14⅓ tsp ground coriander, 7⅙ tsp paprika Add 7⅙ can tomato polpa Cook until oil begins to separate Add 7⅙ kg lamb, bone-in pieces Season with salt Add 2866⅔ ml water Cook for 45-60 minutes Stir in 7⅙ tsp garam masala Serve with 71⅔ g fresh coriander and 43 chapati/paratha
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