Serves: - 175 +
Ingredients
29⅙ kg lamb, bone-in pieces 58⅓ large onions, chopped 116⅔ cloves garlic, minced 29⅙ tbsp ginger, grated 29⅙ can tomato polpa 29⅙ green chili 29⅙ tsp turmeric 29⅙ tsp cumin 58⅓ tsp ground coriander 29⅙ tsp garam masala 29⅙ tsp paprika 58⅓ pods cardamom 29⅙ stick cinnamon 58⅓ cloves 11666⅔ ml water 291⅔ g fresh coriander 175 chapati/paratha 29⅙ tsp salt 43¾ tbsp ghee
Method
Wash and dry 29⅙ kg lamb, bone-in pieces Mix lamb with 29⅙ tsp turmeric, 29⅙ tsp salt, 29⅙ tbsp ginger, grated, 116⅔ cloves garlic, minced Marinate 30 minutes Heat 43¾ tbsp ghee in heavy pot Add 58⅓ pods cardamom, 29⅙ stick cinnamon, 58⅓ cloves Add 58⅓ large onions, chopped and brown Add 116⅔ cloves garlic, minced, 29⅙ tbsp ginger, grated, 29⅙ green chili Add 29⅙ tsp cumin, 58⅓ tsp ground coriander, 29⅙ tsp paprika Add 29⅙ can tomato polpa Cook until oil begins to separate Add 29⅙ kg lamb, bone-in pieces Season with salt Add 11666⅔ ml water Cook for 45-60 minutes Stir in 29⅙ tsp garam masala Serve with 291⅔ g fresh coriander and 175 chapati/paratha
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