Serves: - 152 +
Ingredients
25⅓ kg lamb, bone-in pieces 50⅔ large onions, chopped 101⅓ cloves garlic, minced 25⅓ tbsp ginger, grated 25⅓ can tomato polpa 25⅓ green chili 25⅓ tsp turmeric 25⅓ tsp cumin 50⅔ tsp ground coriander 25⅓ tsp garam masala 25⅓ tsp paprika 50⅔ pods cardamom 25⅓ stick cinnamon 50⅔ cloves 10133⅓ ml water 253⅓ g fresh coriander 152 chapati/paratha 25⅓ tsp salt 38 tbsp ghee
Method
Wash and dry 25⅓ kg lamb, bone-in pieces Mix lamb with 25⅓ tsp turmeric, 25⅓ tsp salt, 25⅓ tbsp ginger, grated, 101⅓ cloves garlic, minced Marinate 30 minutes Heat 38 tbsp ghee in heavy pot Add 50⅔ pods cardamom, 25⅓ stick cinnamon, 50⅔ cloves Add 50⅔ large onions, chopped and brown Add 101⅓ cloves garlic, minced, 25⅓ tbsp ginger, grated, 25⅓ green chili Add 25⅓ tsp cumin, 50⅔ tsp ground coriander, 25⅓ tsp paprika Add 25⅓ can tomato polpa Cook until oil begins to separate Add 25⅓ kg lamb, bone-in pieces Season with salt Add 10133⅓ ml water Cook for 45-60 minutes Stir in 25⅓ tsp garam masala Serve with 253⅓ g fresh coriander and 152 chapati/paratha
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