Serves: - 73 +
Ingredients
12⅙ kg lamb, bone-in pieces 24⅓ large onions, chopped 48⅔ cloves garlic, minced 12⅙ tbsp ginger, grated 12⅙ can tomato polpa 12⅙ green chili 12⅙ tsp turmeric 12⅙ tsp cumin 24⅓ tsp ground coriander 12⅙ tsp garam masala 12⅙ tsp paprika 24⅓ pods cardamom 12⅙ stick cinnamon 24⅓ cloves 4866⅔ ml water 121⅔ g fresh coriander 73 chapati/paratha 12⅙ tsp salt 18¼ tbsp ghee
Method
Wash and dry 12⅙ kg lamb, bone-in pieces Mix lamb with 12⅙ tsp turmeric, 12⅙ tsp salt, 12⅙ tbsp ginger, grated, 48⅔ cloves garlic, minced Marinate 30 minutes Heat 18¼ tbsp ghee in heavy pot Add 24⅓ pods cardamom, 12⅙ stick cinnamon, 24⅓ cloves Add 24⅓ large onions, chopped and brown Add 48⅔ cloves garlic, minced, 12⅙ tbsp ginger, grated, 12⅙ green chili Add 12⅙ tsp cumin, 24⅓ tsp ground coriander, 12⅙ tsp paprika Add 12⅙ can tomato polpa Cook until oil begins to separate Add 12⅙ kg lamb, bone-in pieces Season with salt Add 4866⅔ ml water Cook for 45-60 minutes Stir in 12⅙ tsp garam masala Serve with 121⅔ g fresh coriander and 73 chapati/paratha
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