Serves: - 65 +
Ingredients
10⅚ kg lamb, bone-in pieces 21⅔ large onions, chopped 43⅓ cloves garlic, minced 10⅚ tbsp ginger, grated 10⅚ can tomato polpa 10⅚ green chili 10⅚ tsp turmeric 10⅚ tsp cumin 21⅔ tsp ground coriander 10⅚ tsp garam masala 10⅚ tsp paprika 21⅔ pods cardamom 10⅚ stick cinnamon 21⅔ cloves 4333⅓ ml water 108⅓ g fresh coriander 65 chapati/paratha 10⅚ tsp salt 16¼ tbsp ghee
Method
Wash and dry 10⅚ kg lamb, bone-in pieces Mix lamb with 10⅚ tsp turmeric, 10⅚ tsp salt, 10⅚ tbsp ginger, grated, 43⅓ cloves garlic, minced Marinate 30 minutes Heat 16¼ tbsp ghee in heavy pot Add 21⅔ pods cardamom, 10⅚ stick cinnamon, 21⅔ cloves Add 21⅔ large onions, chopped and brown Add 43⅓ cloves garlic, minced, 10⅚ tbsp ginger, grated, 10⅚ green chili Add 10⅚ tsp cumin, 21⅔ tsp ground coriander, 10⅚ tsp paprika Add 10⅚ can tomato polpa Cook until oil begins to separate Add 10⅚ kg lamb, bone-in pieces Season with salt Add 4333⅓ ml water Cook for 45-60 minutes Stir in 10⅚ tsp garam masala Serve with 108⅓ g fresh coriander and 65 chapati/paratha
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