Serves: - 71 +
Ingredients
11⅚ kg lamb, bone-in pieces 23⅔ large onions, chopped 47⅓ cloves garlic, minced 11⅚ tbsp ginger, grated 11⅚ can tomato polpa 11⅚ green chili 11⅚ tsp turmeric 11⅚ tsp cumin 23⅔ tsp ground coriander 11⅚ tsp garam masala 11⅚ tsp paprika 23⅔ pods cardamom 11⅚ stick cinnamon 23⅔ cloves 4733⅓ ml water 118⅓ g fresh coriander 71 chapati/paratha 11⅚ tsp salt 17¾ tbsp ghee
Method
Wash and dry 11⅚ kg lamb, bone-in pieces Mix lamb with 11⅚ tsp turmeric, 11⅚ tsp salt, 11⅚ tbsp ginger, grated, 47⅓ cloves garlic, minced Marinate 30 minutes Heat 17¾ tbsp ghee in heavy pot Add 23⅔ pods cardamom, 11⅚ stick cinnamon, 23⅔ cloves Add 23⅔ large onions, chopped and brown Add 47⅓ cloves garlic, minced, 11⅚ tbsp ginger, grated, 11⅚ green chili Add 11⅚ tsp cumin, 23⅔ tsp ground coriander, 11⅚ tsp paprika Add 11⅚ can tomato polpa Cook until oil begins to separate Add 11⅚ kg lamb, bone-in pieces Season with salt Add 4733⅓ ml water Cook for 45-60 minutes Stir in 11⅚ tsp garam masala Serve with 118⅓ g fresh coriander and 71 chapati/paratha
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