Serves: - 58 +
Ingredients
9⅔ kg lamb, bone-in pieces 19⅓ large onions, chopped 38⅔ cloves garlic, minced 9⅔ tbsp ginger, grated 9⅔ can tomato polpa 9⅔ green chili 9⅔ tsp turmeric 9⅔ tsp cumin 19⅓ tsp ground coriander 9⅔ tsp garam masala 9⅔ tsp paprika 19⅓ pods cardamom 9⅔ stick cinnamon 19⅓ cloves 3866⅔ ml water 96⅔ g fresh coriander 58 chapati/paratha 9⅔ tsp salt 14½ tbsp ghee
Method
Wash and dry 9⅔ kg lamb, bone-in pieces Mix lamb with 9⅔ tsp turmeric, 9⅔ tsp salt, 9⅔ tbsp ginger, grated, 38⅔ cloves garlic, minced Marinate 30 minutes Heat 14½ tbsp ghee in heavy pot Add 19⅓ pods cardamom, 9⅔ stick cinnamon, 19⅓ cloves Add 19⅓ large onions, chopped and brown Add 38⅔ cloves garlic, minced, 9⅔ tbsp ginger, grated, 9⅔ green chili Add 9⅔ tsp cumin, 19⅓ tsp ground coriander, 9⅔ tsp paprika Add 9⅔ can tomato polpa Cook until oil begins to separate Add 9⅔ kg lamb, bone-in pieces Season with salt Add 3866⅔ ml water Cook for 45-60 minutes Stir in 9⅔ tsp garam masala Serve with 96⅔ g fresh coriander and 58 chapati/paratha
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