Serves: - 1118 +
Ingredients
186⅓ kg lamb, bone-in pieces 372⅔ large onions, chopped 745⅓ cloves garlic, minced 186⅓ tbsp ginger, grated 186⅓ can tomato polpa 186⅓ green chili 186⅓ tsp turmeric 186⅓ tsp cumin 372⅔ tsp ground coriander 186⅓ tsp garam masala 186⅓ tsp paprika 372⅔ pods cardamom 186⅓ stick cinnamon 372⅔ cloves 74533⅓ ml water 1863⅓ g fresh coriander 1118 chapati/paratha 186⅓ tsp salt 279½ tbsp ghee
Method
Wash and dry 186⅓ kg lamb, bone-in pieces Mix lamb with 186⅓ tsp turmeric, 186⅓ tsp salt, 186⅓ tbsp ginger, grated, 745⅓ cloves garlic, minced Marinate 30 minutes Heat 279½ tbsp ghee in heavy pot Add 372⅔ pods cardamom, 186⅓ stick cinnamon, 372⅔ cloves Add 372⅔ large onions, chopped and brown Add 745⅓ cloves garlic, minced, 186⅓ tbsp ginger, grated, 186⅓ green chili Add 186⅓ tsp cumin, 372⅔ tsp ground coriander, 186⅓ tsp paprika Add 186⅓ can tomato polpa Cook until oil begins to separate Add 186⅓ kg lamb, bone-in pieces Season with salt Add 74533⅓ ml water Cook for 45-60 minutes Stir in 186⅓ tsp garam masala Serve with 1863⅓ g fresh coriander and 1118 chapati/paratha
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