Serves: - 451 +
Ingredients
75⅙ kg lamb, bone-in pieces 150⅓ large onions, chopped 300⅔ cloves garlic, minced 75⅙ tbsp ginger, grated 75⅙ can tomato polpa 75⅙ green chili 75⅙ tsp turmeric 75⅙ tsp cumin 150⅓ tsp ground coriander 75⅙ tsp garam masala 75⅙ tsp paprika 150⅓ pods cardamom 75⅙ stick cinnamon 150⅓ cloves 30066⅔ ml water 751⅔ g fresh coriander 451 chapati/paratha 75⅙ tsp salt 112¾ tbsp ghee
Method
Wash and dry 75⅙ kg lamb, bone-in pieces Mix lamb with 75⅙ tsp turmeric, 75⅙ tsp salt, 75⅙ tbsp ginger, grated, 300⅔ cloves garlic, minced Marinate 30 minutes Heat 112¾ tbsp ghee in heavy pot Add 150⅓ pods cardamom, 75⅙ stick cinnamon, 150⅓ cloves Add 150⅓ large onions, chopped and brown Add 300⅔ cloves garlic, minced, 75⅙ tbsp ginger, grated, 75⅙ green chili Add 75⅙ tsp cumin, 150⅓ tsp ground coriander, 75⅙ tsp paprika Add 75⅙ can tomato polpa Cook until oil begins to separate Add 75⅙ kg lamb, bone-in pieces Season with salt Add 30066⅔ ml water Cook for 45-60 minutes Stir in 75⅙ tsp garam masala Serve with 751⅔ g fresh coriander and 451 chapati/paratha
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