Serves: - 1036 +
Ingredients
172⅔ kg lamb, bone-in pieces 345⅓ large onions, chopped 690⅔ cloves garlic, minced 172⅔ tbsp ginger, grated 172⅔ can tomato polpa 172⅔ green chili 172⅔ tsp turmeric 172⅔ tsp cumin 345⅓ tsp ground coriander 172⅔ tsp garam masala 172⅔ tsp paprika 345⅓ pods cardamom 172⅔ stick cinnamon 345⅓ cloves 69066⅔ ml water 1726⅔ g fresh coriander 1036 chapati/paratha 172⅔ tsp salt 259 tbsp ghee
Method
Wash and dry 172⅔ kg lamb, bone-in pieces Mix lamb with 172⅔ tsp turmeric, 172⅔ tsp salt, 172⅔ tbsp ginger, grated, 690⅔ cloves garlic, minced Marinate 30 minutes Heat 259 tbsp ghee in heavy pot Add 345⅓ pods cardamom, 172⅔ stick cinnamon, 345⅓ cloves Add 345⅓ large onions, chopped and brown Add 690⅔ cloves garlic, minced, 172⅔ tbsp ginger, grated, 172⅔ green chili Add 172⅔ tsp cumin, 345⅓ tsp ground coriander, 172⅔ tsp paprika Add 172⅔ can tomato polpa Cook until oil begins to separate Add 172⅔ kg lamb, bone-in pieces Season with salt Add 69066⅔ ml water Cook for 45-60 minutes Stir in 172⅔ tsp garam masala Serve with 1726⅔ g fresh coriander and 1036 chapati/paratha
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