Serves: - 461 +
Ingredients
76⅚ kg lamb, bone-in pieces 153⅔ large onions, chopped 307⅓ cloves garlic, minced 76⅚ tbsp ginger, grated 76⅚ can tomato polpa 76⅚ green chili 76⅚ tsp turmeric 76⅚ tsp cumin 153⅔ tsp ground coriander 76⅚ tsp garam masala 76⅚ tsp paprika 153⅔ pods cardamom 76⅚ stick cinnamon 153⅔ cloves 30733⅓ ml water 768⅓ g fresh coriander 461 chapati/paratha 76⅚ tsp salt 115¼ tbsp ghee
Method
Wash and dry 76⅚ kg lamb, bone-in pieces Mix lamb with 76⅚ tsp turmeric, 76⅚ tsp salt, 76⅚ tbsp ginger, grated, 307⅓ cloves garlic, minced Marinate 30 minutes Heat 115¼ tbsp ghee in heavy pot Add 153⅔ pods cardamom, 76⅚ stick cinnamon, 153⅔ cloves Add 153⅔ large onions, chopped and brown Add 307⅓ cloves garlic, minced, 76⅚ tbsp ginger, grated, 76⅚ green chili Add 76⅚ tsp cumin, 153⅔ tsp ground coriander, 76⅚ tsp paprika Add 76⅚ can tomato polpa Cook until oil begins to separate Add 76⅚ kg lamb, bone-in pieces Season with salt Add 30733⅓ ml water Cook for 45-60 minutes Stir in 76⅚ tsp garam masala Serve with 768⅓ g fresh coriander and 461 chapati/paratha
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