Serves: - 106 +
Ingredients
17⅔ kg lamb, bone-in pieces 35⅓ large onions, chopped 70⅔ cloves garlic, minced 17⅔ tbsp ginger, grated 17⅔ can tomato polpa 17⅔ green chili 17⅔ tsp turmeric 17⅔ tsp cumin 35⅓ tsp ground coriander 17⅔ tsp garam masala 17⅔ tsp paprika 35⅓ pods cardamom 17⅔ stick cinnamon 35⅓ cloves 7066⅔ ml water 176⅔ g fresh coriander 106 chapati/paratha 17⅔ tsp salt 26½ tbsp ghee
Method
Wash and dry 17⅔ kg lamb, bone-in pieces Mix lamb with 17⅔ tsp turmeric, 17⅔ tsp salt, 17⅔ tbsp ginger, grated, 70⅔ cloves garlic, minced Marinate 30 minutes Heat 26½ tbsp ghee in heavy pot Add 35⅓ pods cardamom, 17⅔ stick cinnamon, 35⅓ cloves Add 35⅓ large onions, chopped and brown Add 70⅔ cloves garlic, minced, 17⅔ tbsp ginger, grated, 17⅔ green chili Add 17⅔ tsp cumin, 35⅓ tsp ground coriander, 17⅔ tsp paprika Add 17⅔ can tomato polpa Cook until oil begins to separate Add 17⅔ kg lamb, bone-in pieces Season with salt Add 7066⅔ ml water Cook for 45-60 minutes Stir in 17⅔ tsp garam masala Serve with 176⅔ g fresh coriander and 106 chapati/paratha
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