Serves: - 55 +
Ingredients
9⅙ kg lamb, bone-in pieces 18⅓ large onions, chopped 36⅔ cloves garlic, minced 9⅙ tbsp ginger, grated 9⅙ can tomato polpa 9⅙ green chili 9⅙ tsp turmeric 9⅙ tsp cumin 18⅓ tsp ground coriander 9⅙ tsp garam masala 9⅙ tsp paprika 18⅓ pods cardamom 9⅙ stick cinnamon 18⅓ cloves 3666⅔ ml water 91⅔ g fresh coriander 55 chapati/paratha 9⅙ tsp salt 13¾ tbsp ghee
Method
Wash and dry 9⅙ kg lamb, bone-in pieces Mix lamb with 9⅙ tsp turmeric, 9⅙ tsp salt, 9⅙ tbsp ginger, grated, 36⅔ cloves garlic, minced Marinate 30 minutes Heat 13¾ tbsp ghee in heavy pot Add 18⅓ pods cardamom, 9⅙ stick cinnamon, 18⅓ cloves Add 18⅓ large onions, chopped and brown Add 36⅔ cloves garlic, minced, 9⅙ tbsp ginger, grated, 9⅙ green chili Add 9⅙ tsp cumin, 18⅓ tsp ground coriander, 9⅙ tsp paprika Add 9⅙ can tomato polpa Cook until oil begins to separate Add 9⅙ kg lamb, bone-in pieces Season with salt Add 3666⅔ ml water Cook for 45-60 minutes Stir in 9⅙ tsp garam masala Serve with 91⅔ g fresh coriander and 55 chapati/paratha
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