Serves: - 79 +
Ingredients
13⅙ kg lamb, bone-in pieces 26⅓ large onions, chopped 52⅔ cloves garlic, minced 13⅙ tbsp ginger, grated 13⅙ can tomato polpa 13⅙ green chili 13⅙ tsp turmeric 13⅙ tsp cumin 26⅓ tsp ground coriander 13⅙ tsp garam masala 13⅙ tsp paprika 26⅓ pods cardamom 13⅙ stick cinnamon 26⅓ cloves 5266⅔ ml water 131⅔ g fresh coriander 79 chapati/paratha 13⅙ tsp salt 19¾ tbsp ghee
Method
Wash and dry 13⅙ kg lamb, bone-in pieces Mix lamb with 13⅙ tsp turmeric, 13⅙ tsp salt, 13⅙ tbsp ginger, grated, 52⅔ cloves garlic, minced Marinate 30 minutes Heat 19¾ tbsp ghee in heavy pot Add 26⅓ pods cardamom, 13⅙ stick cinnamon, 26⅓ cloves Add 26⅓ large onions, chopped and brown Add 52⅔ cloves garlic, minced, 13⅙ tbsp ginger, grated, 13⅙ green chili Add 13⅙ tsp cumin, 26⅓ tsp ground coriander, 13⅙ tsp paprika Add 13⅙ can tomato polpa Cook until oil begins to separate Add 13⅙ kg lamb, bone-in pieces Season with salt Add 5266⅔ ml water Cook for 45-60 minutes Stir in 13⅙ tsp garam masala Serve with 131⅔ g fresh coriander and 79 chapati/paratha
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