Serves: - 1178 +
Ingredients
196⅓ kg lamb, bone-in pieces 392⅔ large onions, chopped 785⅓ cloves garlic, minced 196⅓ tbsp ginger, grated 196⅓ can tomato polpa 196⅓ green chili 196⅓ tsp turmeric 196⅓ tsp cumin 392⅔ tsp ground coriander 196⅓ tsp garam masala 196⅓ tsp paprika 392⅔ pods cardamom 196⅓ stick cinnamon 392⅔ cloves 78533⅓ ml water 1963⅓ g fresh coriander 1178 chapati/paratha 196⅓ tsp salt 294½ tbsp ghee
Method
Wash and dry 196⅓ kg lamb, bone-in pieces Mix lamb with 196⅓ tsp turmeric, 196⅓ tsp salt, 196⅓ tbsp ginger, grated, 785⅓ cloves garlic, minced Marinate 30 minutes Heat 294½ tbsp ghee in heavy pot Add 392⅔ pods cardamom, 196⅓ stick cinnamon, 392⅔ cloves Add 392⅔ large onions, chopped and brown Add 785⅓ cloves garlic, minced, 196⅓ tbsp ginger, grated, 196⅓ green chili Add 196⅓ tsp cumin, 392⅔ tsp ground coriander, 196⅓ tsp paprika Add 196⅓ can tomato polpa Cook until oil begins to separate Add 196⅓ kg lamb, bone-in pieces Season with salt Add 78533⅓ ml water Cook for 45-60 minutes Stir in 196⅓ tsp garam masala Serve with 1963⅓ g fresh coriander and 1178 chapati/paratha
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