Serves: - 94 +
Ingredients
15⅔ kg lamb, bone-in pieces 31⅓ large onions, chopped 62⅔ cloves garlic, minced 15⅔ tbsp ginger, grated 15⅔ can tomato polpa 15⅔ green chili 15⅔ tsp turmeric 15⅔ tsp cumin 31⅓ tsp ground coriander 15⅔ tsp garam masala 15⅔ tsp paprika 31⅓ pods cardamom 15⅔ stick cinnamon 31⅓ cloves 6266⅔ ml water 156⅔ g fresh coriander 94 chapati/paratha 15⅔ tsp salt 23½ tbsp ghee
Method
Wash and dry 15⅔ kg lamb, bone-in pieces Mix lamb with 15⅔ tsp turmeric, 15⅔ tsp salt, 15⅔ tbsp ginger, grated, 62⅔ cloves garlic, minced Marinate 30 minutes Heat 23½ tbsp ghee in heavy pot Add 31⅓ pods cardamom, 15⅔ stick cinnamon, 31⅓ cloves Add 31⅓ large onions, chopped and brown Add 62⅔ cloves garlic, minced, 15⅔ tbsp ginger, grated, 15⅔ green chili Add 15⅔ tsp cumin, 31⅓ tsp ground coriander, 15⅔ tsp paprika Add 15⅔ can tomato polpa Cook until oil begins to separate Add 15⅔ kg lamb, bone-in pieces Season with salt Add 6266⅔ ml water Cook for 45-60 minutes Stir in 15⅔ tsp garam masala Serve with 156⅔ g fresh coriander and 94 chapati/paratha
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