Serves: - 44 +
Ingredients
7⅓ kg lamb, bone-in pieces 14⅔ large onions, chopped 29⅓ cloves garlic, minced 7⅓ tbsp ginger, grated 7⅓ can tomato polpa 7⅓ green chili 7⅓ tsp turmeric 7⅓ tsp cumin 14⅔ tsp ground coriander 7⅓ tsp garam masala 7⅓ tsp paprika 14⅔ pods cardamom 7⅓ stick cinnamon 14⅔ cloves 2933⅓ ml water 73⅓ g fresh coriander 44 chapati/paratha 7⅓ tsp salt 11 tbsp ghee
Method
Wash and dry 7⅓ kg lamb, bone-in pieces Mix lamb with 7⅓ tsp turmeric, 7⅓ tsp salt, 7⅓ tbsp ginger, grated, 29⅓ cloves garlic, minced Marinate 30 minutes Heat 11 tbsp ghee in heavy pot Add 14⅔ pods cardamom, 7⅓ stick cinnamon, 14⅔ cloves Add 14⅔ large onions, chopped and brown Add 29⅓ cloves garlic, minced, 7⅓ tbsp ginger, grated, 7⅓ green chili Add 7⅓ tsp cumin, 14⅔ tsp ground coriander, 7⅓ tsp paprika Add 7⅓ can tomato polpa Cook until oil begins to separate Add 7⅓ kg lamb, bone-in pieces Season with salt Add 2933⅓ ml water Cook for 45-60 minutes Stir in 7⅓ tsp garam masala Serve with 73⅓ g fresh coriander and 44 chapati/paratha
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