Serves: - 1010 +
Ingredients
168⅓ kg lamb, bone-in pieces 336⅔ large onions, chopped 673⅓ cloves garlic, minced 168⅓ tbsp ginger, grated 168⅓ can tomato polpa 168⅓ green chili 168⅓ tsp turmeric 168⅓ tsp cumin 336⅔ tsp ground coriander 168⅓ tsp garam masala 168⅓ tsp paprika 336⅔ pods cardamom 168⅓ stick cinnamon 336⅔ cloves 67333⅓ ml water 1683⅓ g fresh coriander 1010 chapati/paratha 168⅓ tsp salt 252½ tbsp ghee
Method
Wash and dry 168⅓ kg lamb, bone-in pieces Mix lamb with 168⅓ tsp turmeric, 168⅓ tsp salt, 168⅓ tbsp ginger, grated, 673⅓ cloves garlic, minced Marinate 30 minutes Heat 252½ tbsp ghee in heavy pot Add 336⅔ pods cardamom, 168⅓ stick cinnamon, 336⅔ cloves Add 336⅔ large onions, chopped and brown Add 673⅓ cloves garlic, minced, 168⅓ tbsp ginger, grated, 168⅓ green chili Add 168⅓ tsp cumin, 336⅔ tsp ground coriander, 168⅓ tsp paprika Add 168⅓ can tomato polpa Cook until oil begins to separate Add 168⅓ kg lamb, bone-in pieces Season with salt Add 67333⅓ ml water Cook for 45-60 minutes Stir in 168⅓ tsp garam masala Serve with 1683⅓ g fresh coriander and 1010 chapati/paratha
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