Serves: - 1150 +
Ingredients
191⅔ kg lamb, bone-in pieces 383⅓ large onions, chopped 766⅔ cloves garlic, minced 191⅔ tbsp ginger, grated 191⅔ can tomato polpa 191⅔ green chili 191⅔ tsp turmeric 191⅔ tsp cumin 383⅓ tsp ground coriander 191⅔ tsp garam masala 191⅔ tsp paprika 383⅓ pods cardamom 191⅔ stick cinnamon 383⅓ cloves 76666⅔ ml water 1916⅔ g fresh coriander 1150 chapati/paratha 191⅔ tsp salt 287½ tbsp ghee
Method
Wash and dry 191⅔ kg lamb, bone-in pieces Mix lamb with 191⅔ tsp turmeric, 191⅔ tsp salt, 191⅔ tbsp ginger, grated, 766⅔ cloves garlic, minced Marinate 30 minutes Heat 287½ tbsp ghee in heavy pot Add 383⅓ pods cardamom, 191⅔ stick cinnamon, 383⅓ cloves Add 383⅓ large onions, chopped and brown Add 766⅔ cloves garlic, minced, 191⅔ tbsp ginger, grated, 191⅔ green chili Add 191⅔ tsp cumin, 383⅓ tsp ground coriander, 191⅔ tsp paprika Add 191⅔ can tomato polpa Cook until oil begins to separate Add 191⅔ kg lamb, bone-in pieces Season with salt Add 76666⅔ ml water Cook for 45-60 minutes Stir in 191⅔ tsp garam masala Serve with 1916⅔ g fresh coriander and 1150 chapati/paratha
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