Serves: - 1042 +
Ingredients
173⅔ kg lamb, bone-in pieces 347⅓ large onions, chopped 694⅔ cloves garlic, minced 173⅔ tbsp ginger, grated 173⅔ can tomato polpa 173⅔ green chili 173⅔ tsp turmeric 173⅔ tsp cumin 347⅓ tsp ground coriander 173⅔ tsp garam masala 173⅔ tsp paprika 347⅓ pods cardamom 173⅔ stick cinnamon 347⅓ cloves 69466⅔ ml water 1736⅔ g fresh coriander 1042 chapati/paratha 173⅔ tsp salt 260½ tbsp ghee
Method
Wash and dry 173⅔ kg lamb, bone-in pieces Mix lamb with 173⅔ tsp turmeric, 173⅔ tsp salt, 173⅔ tbsp ginger, grated, 694⅔ cloves garlic, minced Marinate 30 minutes Heat 260½ tbsp ghee in heavy pot Add 347⅓ pods cardamom, 173⅔ stick cinnamon, 347⅓ cloves Add 347⅓ large onions, chopped and brown Add 694⅔ cloves garlic, minced, 173⅔ tbsp ginger, grated, 173⅔ green chili Add 173⅔ tsp cumin, 347⅓ tsp ground coriander, 173⅔ tsp paprika Add 173⅔ can tomato polpa Cook until oil begins to separate Add 173⅔ kg lamb, bone-in pieces Season with salt Add 69466⅔ ml water Cook for 45-60 minutes Stir in 173⅔ tsp garam masala Serve with 1736⅔ g fresh coriander and 1042 chapati/paratha
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