Serves: - 184 +
Ingredients
30⅔ kg lamb, bone-in pieces 61⅓ large onions, chopped 122⅔ cloves garlic, minced 30⅔ tbsp ginger, grated 30⅔ can tomato polpa 30⅔ green chili 30⅔ tsp turmeric 30⅔ tsp cumin 61⅓ tsp ground coriander 30⅔ tsp garam masala 30⅔ tsp paprika 61⅓ pods cardamom 30⅔ stick cinnamon 61⅓ cloves 12266⅔ ml water 306⅔ g fresh coriander 184 chapati/paratha 30⅔ tsp salt 46 tbsp ghee
Method
Wash and dry 30⅔ kg lamb, bone-in pieces Mix lamb with 30⅔ tsp turmeric, 30⅔ tsp salt, 30⅔ tbsp ginger, grated, 122⅔ cloves garlic, minced Marinate 30 minutes Heat 46 tbsp ghee in heavy pot Add 61⅓ pods cardamom, 30⅔ stick cinnamon, 61⅓ cloves Add 61⅓ large onions, chopped and brown Add 122⅔ cloves garlic, minced, 30⅔ tbsp ginger, grated, 30⅔ green chili Add 30⅔ tsp cumin, 61⅓ tsp ground coriander, 30⅔ tsp paprika Add 30⅔ can tomato polpa Cook until oil begins to separate Add 30⅔ kg lamb, bone-in pieces Season with salt Add 12266⅔ ml water Cook for 45-60 minutes Stir in 30⅔ tsp garam masala Serve with 306⅔ g fresh coriander and 184 chapati/paratha
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