Serves: - 118 +
Ingredients
19⅔ kg lamb, bone-in pieces 39⅓ large onions, chopped 78⅔ cloves garlic, minced 19⅔ tbsp ginger, grated 19⅔ can tomato polpa 19⅔ green chili 19⅔ tsp turmeric 19⅔ tsp cumin 39⅓ tsp ground coriander 19⅔ tsp garam masala 19⅔ tsp paprika 39⅓ pods cardamom 19⅔ stick cinnamon 39⅓ cloves 7866⅔ ml water 196⅔ g fresh coriander 118 chapati/paratha 19⅔ tsp salt 29½ tbsp ghee
Method
Wash and dry 19⅔ kg lamb, bone-in pieces Mix lamb with 19⅔ tsp turmeric, 19⅔ tsp salt, 19⅔ tbsp ginger, grated, 78⅔ cloves garlic, minced Marinate 30 minutes Heat 29½ tbsp ghee in heavy pot Add 39⅓ pods cardamom, 19⅔ stick cinnamon, 39⅓ cloves Add 39⅓ large onions, chopped and brown Add 78⅔ cloves garlic, minced, 19⅔ tbsp ginger, grated, 19⅔ green chili Add 19⅔ tsp cumin, 39⅓ tsp ground coriander, 19⅔ tsp paprika Add 19⅔ can tomato polpa Cook until oil begins to separate Add 19⅔ kg lamb, bone-in pieces Season with salt Add 7866⅔ ml water Cook for 45-60 minutes Stir in 19⅔ tsp garam masala Serve with 196⅔ g fresh coriander and 118 chapati/paratha
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