Serves: - 502 +
Ingredients
83⅔ kg lamb, bone-in pieces 167⅓ large onions, chopped 334⅔ cloves garlic, minced 83⅔ tbsp ginger, grated 83⅔ can tomato polpa 83⅔ green chili 83⅔ tsp turmeric 83⅔ tsp cumin 167⅓ tsp ground coriander 83⅔ tsp garam masala 83⅔ tsp paprika 167⅓ pods cardamom 83⅔ stick cinnamon 167⅓ cloves 33466⅔ ml water 836⅔ g fresh coriander 502 chapati/paratha 83⅔ tsp salt 125½ tbsp ghee
Method
Wash and dry 83⅔ kg lamb, bone-in pieces Mix lamb with 83⅔ tsp turmeric, 83⅔ tsp salt, 83⅔ tbsp ginger, grated, 334⅔ cloves garlic, minced Marinate 30 minutes Heat 125½ tbsp ghee in heavy pot Add 167⅓ pods cardamom, 83⅔ stick cinnamon, 167⅓ cloves Add 167⅓ large onions, chopped and brown Add 334⅔ cloves garlic, minced, 83⅔ tbsp ginger, grated, 83⅔ green chili Add 83⅔ tsp cumin, 167⅓ tsp ground coriander, 83⅔ tsp paprika Add 83⅔ can tomato polpa Cook until oil begins to separate Add 83⅔ kg lamb, bone-in pieces Season with salt Add 33466⅔ ml water Cook for 45-60 minutes Stir in 83⅔ tsp garam masala Serve with 836⅔ g fresh coriander and 502 chapati/paratha
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