Serves: - 53 +
Ingredients
8⅚ kg lamb, bone-in pieces 17⅔ large onions, chopped 35⅓ cloves garlic, minced 8⅚ tbsp ginger, grated 8⅚ can tomato polpa 8⅚ green chili 8⅚ tsp turmeric 8⅚ tsp cumin 17⅔ tsp ground coriander 8⅚ tsp garam masala 8⅚ tsp paprika 17⅔ pods cardamom 8⅚ stick cinnamon 17⅔ cloves 3533⅓ ml water 88⅓ g fresh coriander 53 chapati/paratha 8⅚ tsp salt 13¼ tbsp ghee
Method
Wash and dry 8⅚ kg lamb, bone-in pieces Mix lamb with 8⅚ tsp turmeric, 8⅚ tsp salt, 8⅚ tbsp ginger, grated, 35⅓ cloves garlic, minced Marinate 30 minutes Heat 13¼ tbsp ghee in heavy pot Add 17⅔ pods cardamom, 8⅚ stick cinnamon, 17⅔ cloves Add 17⅔ large onions, chopped and brown Add 35⅓ cloves garlic, minced, 8⅚ tbsp ginger, grated, 8⅚ green chili Add 8⅚ tsp cumin, 17⅔ tsp ground coriander, 8⅚ tsp paprika Add 8⅚ can tomato polpa Cook until oil begins to separate Add 8⅚ kg lamb, bone-in pieces Season with salt Add 3533⅓ ml water Cook for 45-60 minutes Stir in 8⅚ tsp garam masala Serve with 88⅓ g fresh coriander and 53 chapati/paratha
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