Serves: - 59 +
Ingredients
9⅚ kg lamb, bone-in pieces 19⅔ large onions, chopped 39⅓ cloves garlic, minced 9⅚ tbsp ginger, grated 9⅚ can tomato polpa 9⅚ green chili 9⅚ tsp turmeric 9⅚ tsp cumin 19⅔ tsp ground coriander 9⅚ tsp garam masala 9⅚ tsp paprika 19⅔ pods cardamom 9⅚ stick cinnamon 19⅔ cloves 3933⅓ ml water 98⅓ g fresh coriander 59 chapati/paratha 9⅚ tsp salt 14¾ tbsp ghee
Method
Wash and dry 9⅚ kg lamb, bone-in pieces Mix lamb with 9⅚ tsp turmeric, 9⅚ tsp salt, 9⅚ tbsp ginger, grated, 39⅓ cloves garlic, minced Marinate 30 minutes Heat 14¾ tbsp ghee in heavy pot Add 19⅔ pods cardamom, 9⅚ stick cinnamon, 19⅔ cloves Add 19⅔ large onions, chopped and brown Add 39⅓ cloves garlic, minced, 9⅚ tbsp ginger, grated, 9⅚ green chili Add 9⅚ tsp cumin, 19⅔ tsp ground coriander, 9⅚ tsp paprika Add 9⅚ can tomato polpa Cook until oil begins to separate Add 9⅚ kg lamb, bone-in pieces Season with salt Add 3933⅓ ml water Cook for 45-60 minutes Stir in 9⅚ tsp garam masala Serve with 98⅓ g fresh coriander and 59 chapati/paratha
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