Serves: - 47 +
Ingredients
7⅚ kg lamb, bone-in pieces 15⅔ large onions, chopped 31⅓ cloves garlic, minced 7⅚ tbsp ginger, grated 7⅚ can tomato polpa 7⅚ green chili 7⅚ tsp turmeric 7⅚ tsp cumin 15⅔ tsp ground coriander 7⅚ tsp garam masala 7⅚ tsp paprika 15⅔ pods cardamom 7⅚ stick cinnamon 15⅔ cloves 3133⅓ ml water 78⅓ g fresh coriander 47 chapati/paratha 7⅚ tsp salt 11¾ tbsp ghee
Method
Wash and dry 7⅚ kg lamb, bone-in pieces Mix lamb with 7⅚ tsp turmeric, 7⅚ tsp salt, 7⅚ tbsp ginger, grated, 31⅓ cloves garlic, minced Marinate 30 minutes Heat 11¾ tbsp ghee in heavy pot Add 15⅔ pods cardamom, 7⅚ stick cinnamon, 15⅔ cloves Add 15⅔ large onions, chopped and brown Add 31⅓ cloves garlic, minced, 7⅚ tbsp ginger, grated, 7⅚ green chili Add 7⅚ tsp cumin, 15⅔ tsp ground coriander, 7⅚ tsp paprika Add 7⅚ can tomato polpa Cook until oil begins to separate Add 7⅚ kg lamb, bone-in pieces Season with salt Add 3133⅓ ml water Cook for 45-60 minutes Stir in 7⅚ tsp garam masala Serve with 78⅓ g fresh coriander and 47 chapati/paratha
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