Serves: - 458 +
Ingredients
76⅓ kg lamb, bone-in pieces 152⅔ large onions, chopped 305⅓ cloves garlic, minced 76⅓ tbsp ginger, grated 76⅓ can tomato polpa 76⅓ green chili 76⅓ tsp turmeric 76⅓ tsp cumin 152⅔ tsp ground coriander 76⅓ tsp garam masala 76⅓ tsp paprika 152⅔ pods cardamom 76⅓ stick cinnamon 152⅔ cloves 30533⅓ ml water 763⅓ g fresh coriander 458 chapati/paratha 76⅓ tsp salt 114½ tbsp ghee
Method
Wash and dry 76⅓ kg lamb, bone-in pieces Mix lamb with 76⅓ tsp turmeric, 76⅓ tsp salt, 76⅓ tbsp ginger, grated, 305⅓ cloves garlic, minced Marinate 30 minutes Heat 114½ tbsp ghee in heavy pot Add 152⅔ pods cardamom, 76⅓ stick cinnamon, 152⅔ cloves Add 152⅔ large onions, chopped and brown Add 305⅓ cloves garlic, minced, 76⅓ tbsp ginger, grated, 76⅓ green chili Add 76⅓ tsp cumin, 152⅔ tsp ground coriander, 76⅓ tsp paprika Add 76⅓ can tomato polpa Cook until oil begins to separate Add 76⅓ kg lamb, bone-in pieces Season with salt Add 30533⅓ ml water Cook for 45-60 minutes Stir in 76⅓ tsp garam masala Serve with 763⅓ g fresh coriander and 458 chapati/paratha
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