Serves: - 77 +
Ingredients
12⅚ kg lamb, bone-in pieces 25⅔ large onions, chopped 51⅓ cloves garlic, minced 12⅚ tbsp ginger, grated 12⅚ can tomato polpa 12⅚ green chili 12⅚ tsp turmeric 12⅚ tsp cumin 25⅔ tsp ground coriander 12⅚ tsp garam masala 12⅚ tsp paprika 25⅔ pods cardamom 12⅚ stick cinnamon 25⅔ cloves 5133⅓ ml water 128⅓ g fresh coriander 77 chapati/paratha 12⅚ tsp salt 19¼ tbsp ghee
Method
Wash and dry 12⅚ kg lamb, bone-in pieces Mix lamb with 12⅚ tsp turmeric, 12⅚ tsp salt, 12⅚ tbsp ginger, grated, 51⅓ cloves garlic, minced Marinate 30 minutes Heat 19¼ tbsp ghee in heavy pot Add 25⅔ pods cardamom, 12⅚ stick cinnamon, 25⅔ cloves Add 25⅔ large onions, chopped and brown Add 51⅓ cloves garlic, minced, 12⅚ tbsp ginger, grated, 12⅚ green chili Add 12⅚ tsp cumin, 25⅔ tsp ground coriander, 12⅚ tsp paprika Add 12⅚ can tomato polpa Cook until oil begins to separate Add 12⅚ kg lamb, bone-in pieces Season with salt Add 5133⅓ ml water Cook for 45-60 minutes Stir in 12⅚ tsp garam masala Serve with 128⅓ g fresh coriander and 77 chapati/paratha
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