Serves: - 89 +
Ingredients
14⅚ kg lamb, bone-in pieces 29⅔ large onions, chopped 59⅓ cloves garlic, minced 14⅚ tbsp ginger, grated 14⅚ can tomato polpa 14⅚ green chili 14⅚ tsp turmeric 14⅚ tsp cumin 29⅔ tsp ground coriander 14⅚ tsp garam masala 14⅚ tsp paprika 29⅔ pods cardamom 14⅚ stick cinnamon 29⅔ cloves 5933⅓ ml water 148⅓ g fresh coriander 89 chapati/paratha 14⅚ tsp salt 22¼ tbsp ghee
Method
Wash and dry 14⅚ kg lamb, bone-in pieces Mix lamb with 14⅚ tsp turmeric, 14⅚ tsp salt, 14⅚ tbsp ginger, grated, 59⅓ cloves garlic, minced Marinate 30 minutes Heat 22¼ tbsp ghee in heavy pot Add 29⅔ pods cardamom, 14⅚ stick cinnamon, 29⅔ cloves Add 29⅔ large onions, chopped and brown Add 59⅓ cloves garlic, minced, 14⅚ tbsp ginger, grated, 14⅚ green chili Add 14⅚ tsp cumin, 29⅔ tsp ground coriander, 14⅚ tsp paprika Add 14⅚ can tomato polpa Cook until oil begins to separate Add 14⅚ kg lamb, bone-in pieces Season with salt Add 5933⅓ ml water Cook for 45-60 minutes Stir in 14⅚ tsp garam masala Serve with 148⅓ g fresh coriander and 89 chapati/paratha
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