Serves: - 88 +
Ingredients
14⅔ kg lamb, bone-in pieces 29⅓ large onions, chopped 58⅔ cloves garlic, minced 14⅔ tbsp ginger, grated 14⅔ can tomato polpa 14⅔ green chili 14⅔ tsp turmeric 14⅔ tsp cumin 29⅓ tsp ground coriander 14⅔ tsp garam masala 14⅔ tsp paprika 29⅓ pods cardamom 14⅔ stick cinnamon 29⅓ cloves 5866⅔ ml water 146⅔ g fresh coriander 88 chapati/paratha 14⅔ tsp salt 22 tbsp ghee
Method
Wash and dry 14⅔ kg lamb, bone-in pieces Mix lamb with 14⅔ tsp turmeric, 14⅔ tsp salt, 14⅔ tbsp ginger, grated, 58⅔ cloves garlic, minced Marinate 30 minutes Heat 22 tbsp ghee in heavy pot Add 29⅓ pods cardamom, 14⅔ stick cinnamon, 29⅓ cloves Add 29⅓ large onions, chopped and brown Add 58⅔ cloves garlic, minced, 14⅔ tbsp ginger, grated, 14⅔ green chili Add 14⅔ tsp cumin, 29⅓ tsp ground coriander, 14⅔ tsp paprika Add 14⅔ can tomato polpa Cook until oil begins to separate Add 14⅔ kg lamb, bone-in pieces Season with salt Add 5866⅔ ml water Cook for 45-60 minutes Stir in 14⅔ tsp garam masala Serve with 146⅔ g fresh coriander and 88 chapati/paratha
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