Serves: - 482 +
Ingredients
80⅓ kg lamb, bone-in pieces 160⅔ large onions, chopped 321⅓ cloves garlic, minced 80⅓ tbsp ginger, grated 80⅓ can tomato polpa 80⅓ green chili 80⅓ tsp turmeric 80⅓ tsp cumin 160⅔ tsp ground coriander 80⅓ tsp garam masala 80⅓ tsp paprika 160⅔ pods cardamom 80⅓ stick cinnamon 160⅔ cloves 32133⅓ ml water 803⅓ g fresh coriander 482 chapati/paratha 80⅓ tsp salt 120½ tbsp ghee
Method
Wash and dry 80⅓ kg lamb, bone-in pieces Mix lamb with 80⅓ tsp turmeric, 80⅓ tsp salt, 80⅓ tbsp ginger, grated, 321⅓ cloves garlic, minced Marinate 30 minutes Heat 120½ tbsp ghee in heavy pot Add 160⅔ pods cardamom, 80⅓ stick cinnamon, 160⅔ cloves Add 160⅔ large onions, chopped and brown Add 321⅓ cloves garlic, minced, 80⅓ tbsp ginger, grated, 80⅓ green chili Add 80⅓ tsp cumin, 160⅔ tsp ground coriander, 80⅓ tsp paprika Add 80⅓ can tomato polpa Cook until oil begins to separate Add 80⅓ kg lamb, bone-in pieces Season with salt Add 32133⅓ ml water Cook for 45-60 minutes Stir in 80⅓ tsp garam masala Serve with 803⅓ g fresh coriander and 482 chapati/paratha
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