Serves: - 80 +
Ingredients
13⅓ kg lamb, bone-in pieces 26⅔ large onions, chopped 53⅓ cloves garlic, minced 13⅓ tbsp ginger, grated 13⅓ can tomato polpa 13⅓ green chili 13⅓ tsp turmeric 13⅓ tsp cumin 26⅔ tsp ground coriander 13⅓ tsp garam masala 13⅓ tsp paprika 26⅔ pods cardamom 13⅓ stick cinnamon 26⅔ cloves 5333⅓ ml water 133⅓ g fresh coriander 80 chapati/paratha 13⅓ tsp salt 20 tbsp ghee
Method
Wash and dry 13⅓ kg lamb, bone-in pieces Mix lamb with 13⅓ tsp turmeric, 13⅓ tsp salt, 13⅓ tbsp ginger, grated, 53⅓ cloves garlic, minced Marinate 30 minutes Heat 20 tbsp ghee in heavy pot Add 26⅔ pods cardamom, 13⅓ stick cinnamon, 26⅔ cloves Add 26⅔ large onions, chopped and brown Add 53⅓ cloves garlic, minced, 13⅓ tbsp ginger, grated, 13⅓ green chili Add 13⅓ tsp cumin, 26⅔ tsp ground coriander, 13⅓ tsp paprika Add 13⅓ can tomato polpa Cook until oil begins to separate Add 13⅓ kg lamb, bone-in pieces Season with salt Add 5333⅓ ml water Cook for 45-60 minutes Stir in 13⅓ tsp garam masala Serve with 133⅓ g fresh coriander and 80 chapati/paratha
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