Serves: - 455 +
Ingredients
75⅚ kg lamb, bone-in pieces 151⅔ large onions, chopped 303⅓ cloves garlic, minced 75⅚ tbsp ginger, grated 75⅚ can tomato polpa 75⅚ green chili 75⅚ tsp turmeric 75⅚ tsp cumin 151⅔ tsp ground coriander 75⅚ tsp garam masala 75⅚ tsp paprika 151⅔ pods cardamom 75⅚ stick cinnamon 151⅔ cloves 30333⅓ ml water 758⅓ g fresh coriander 455 chapati/paratha 75⅚ tsp salt 113¾ tbsp ghee
Method
Wash and dry 75⅚ kg lamb, bone-in pieces Mix lamb with 75⅚ tsp turmeric, 75⅚ tsp salt, 75⅚ tbsp ginger, grated, 303⅓ cloves garlic, minced Marinate 30 minutes Heat 113¾ tbsp ghee in heavy pot Add 151⅔ pods cardamom, 75⅚ stick cinnamon, 151⅔ cloves Add 151⅔ large onions, chopped and brown Add 303⅓ cloves garlic, minced, 75⅚ tbsp ginger, grated, 75⅚ green chili Add 75⅚ tsp cumin, 151⅔ tsp ground coriander, 75⅚ tsp paprika Add 75⅚ can tomato polpa Cook until oil begins to separate Add 75⅚ kg lamb, bone-in pieces Season with salt Add 30333⅓ ml water Cook for 45-60 minutes Stir in 75⅚ tsp garam masala Serve with 758⅓ g fresh coriander and 455 chapati/paratha
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