Serves: - 1058 +
Ingredients
176⅓ kg lamb, bone-in pieces 352⅔ large onions, chopped 705⅓ cloves garlic, minced 176⅓ tbsp ginger, grated 176⅓ can tomato polpa 176⅓ green chili 176⅓ tsp turmeric 176⅓ tsp cumin 352⅔ tsp ground coriander 176⅓ tsp garam masala 176⅓ tsp paprika 352⅔ pods cardamom 176⅓ stick cinnamon 352⅔ cloves 70533⅓ ml water 1763⅓ g fresh coriander 1058 chapati/paratha 176⅓ tsp salt 264½ tbsp ghee
Method
Wash and dry 176⅓ kg lamb, bone-in pieces Mix lamb with 176⅓ tsp turmeric, 176⅓ tsp salt, 176⅓ tbsp ginger, grated, 705⅓ cloves garlic, minced Marinate 30 minutes Heat 264½ tbsp ghee in heavy pot Add 352⅔ pods cardamom, 176⅓ stick cinnamon, 352⅔ cloves Add 352⅔ large onions, chopped and brown Add 705⅓ cloves garlic, minced, 176⅓ tbsp ginger, grated, 176⅓ green chili Add 176⅓ tsp cumin, 352⅔ tsp ground coriander, 176⅓ tsp paprika Add 176⅓ can tomato polpa Cook until oil begins to separate Add 176⅓ kg lamb, bone-in pieces Season with salt Add 70533⅓ ml water Cook for 45-60 minutes Stir in 176⅓ tsp garam masala Serve with 1763⅓ g fresh coriander and 1058 chapati/paratha
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