Serves: - 143 +
Ingredients
23⅚ kg lamb, bone-in pieces 47⅔ large onions, chopped 95⅓ cloves garlic, minced 23⅚ tbsp ginger, grated 23⅚ can tomato polpa 23⅚ green chili 23⅚ tsp turmeric 23⅚ tsp cumin 47⅔ tsp ground coriander 23⅚ tsp garam masala 23⅚ tsp paprika 47⅔ pods cardamom 23⅚ stick cinnamon 47⅔ cloves 9533⅓ ml water 238⅓ g fresh coriander 143 chapati/paratha 23⅚ tsp salt 35¾ tbsp ghee
Method
Wash and dry 23⅚ kg lamb, bone-in pieces Mix lamb with 23⅚ tsp turmeric, 23⅚ tsp salt, 23⅚ tbsp ginger, grated, 95⅓ cloves garlic, minced Marinate 30 minutes Heat 35¾ tbsp ghee in heavy pot Add 47⅔ pods cardamom, 23⅚ stick cinnamon, 47⅔ cloves Add 47⅔ large onions, chopped and brown Add 95⅓ cloves garlic, minced, 23⅚ tbsp ginger, grated, 23⅚ green chili Add 23⅚ tsp cumin, 47⅔ tsp ground coriander, 23⅚ tsp paprika Add 23⅚ can tomato polpa Cook until oil begins to separate Add 23⅚ kg lamb, bone-in pieces Season with salt Add 9533⅓ ml water Cook for 45-60 minutes Stir in 23⅚ tsp garam masala Serve with 238⅓ g fresh coriander and 143 chapati/paratha
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