Serves: - 466 +
Ingredients
77⅔ kg lamb, bone-in pieces 155⅓ large onions, chopped 310⅔ cloves garlic, minced 77⅔ tbsp ginger, grated 77⅔ can tomato polpa 77⅔ green chili 77⅔ tsp turmeric 77⅔ tsp cumin 155⅓ tsp ground coriander 77⅔ tsp garam masala 77⅔ tsp paprika 155⅓ pods cardamom 77⅔ stick cinnamon 155⅓ cloves 31066⅔ ml water 776⅔ g fresh coriander 466 chapati/paratha 77⅔ tsp salt 116½ tbsp ghee
Method
Wash and dry 77⅔ kg lamb, bone-in pieces Mix lamb with 77⅔ tsp turmeric, 77⅔ tsp salt, 77⅔ tbsp ginger, grated, 310⅔ cloves garlic, minced Marinate 30 minutes Heat 116½ tbsp ghee in heavy pot Add 155⅓ pods cardamom, 77⅔ stick cinnamon, 155⅓ cloves Add 155⅓ large onions, chopped and brown Add 310⅔ cloves garlic, minced, 77⅔ tbsp ginger, grated, 77⅔ green chili Add 77⅔ tsp cumin, 155⅓ tsp ground coriander, 77⅔ tsp paprika Add 77⅔ can tomato polpa Cook until oil begins to separate Add 77⅔ kg lamb, bone-in pieces Season with salt Add 31066⅔ ml water Cook for 45-60 minutes Stir in 77⅔ tsp garam masala Serve with 776⅔ g fresh coriander and 466 chapati/paratha
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