Serves: - 1120 +
Ingredients
186⅔ kg lamb, bone-in pieces 373⅓ large onions, chopped 746⅔ cloves garlic, minced 186⅔ tbsp ginger, grated 186⅔ can tomato polpa 186⅔ green chili 186⅔ tsp turmeric 186⅔ tsp cumin 373⅓ tsp ground coriander 186⅔ tsp garam masala 186⅔ tsp paprika 373⅓ pods cardamom 186⅔ stick cinnamon 373⅓ cloves 74666⅔ ml water 1866⅔ g fresh coriander 1120 chapati/paratha 186⅔ tsp salt 280 tbsp ghee
Method
Wash and dry 186⅔ kg lamb, bone-in pieces Mix lamb with 186⅔ tsp turmeric, 186⅔ tsp salt, 186⅔ tbsp ginger, grated, 746⅔ cloves garlic, minced Marinate 30 minutes Heat 280 tbsp ghee in heavy pot Add 373⅓ pods cardamom, 186⅔ stick cinnamon, 373⅓ cloves Add 373⅓ large onions, chopped and brown Add 746⅔ cloves garlic, minced, 186⅔ tbsp ginger, grated, 186⅔ green chili Add 186⅔ tsp cumin, 373⅓ tsp ground coriander, 186⅔ tsp paprika Add 186⅔ can tomato polpa Cook until oil begins to separate Add 186⅔ kg lamb, bone-in pieces Season with salt Add 74666⅔ ml water Cook for 45-60 minutes Stir in 186⅔ tsp garam masala Serve with 1866⅔ g fresh coriander and 1120 chapati/paratha
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