Serves: - 206 +
Ingredients
34⅓ kg lamb, bone-in pieces 68⅔ large onions, chopped 137⅓ cloves garlic, minced 34⅓ tbsp ginger, grated 34⅓ can tomato polpa 34⅓ green chili 34⅓ tsp turmeric 34⅓ tsp cumin 68⅔ tsp ground coriander 34⅓ tsp garam masala 34⅓ tsp paprika 68⅔ pods cardamom 34⅓ stick cinnamon 68⅔ cloves 13733⅓ ml water 343⅓ g fresh coriander 206 chapati/paratha 34⅓ tsp salt 51½ tbsp ghee
Method
Wash and dry 34⅓ kg lamb, bone-in pieces Mix lamb with 34⅓ tsp turmeric, 34⅓ tsp salt, 34⅓ tbsp ginger, grated, 137⅓ cloves garlic, minced Marinate 30 minutes Heat 51½ tbsp ghee in heavy pot Add 68⅔ pods cardamom, 34⅓ stick cinnamon, 68⅔ cloves Add 68⅔ large onions, chopped and brown Add 137⅓ cloves garlic, minced, 34⅓ tbsp ginger, grated, 34⅓ green chili Add 34⅓ tsp cumin, 68⅔ tsp ground coriander, 34⅓ tsp paprika Add 34⅓ can tomato polpa Cook until oil begins to separate Add 34⅓ kg lamb, bone-in pieces Season with salt Add 13733⅓ ml water Cook for 45-60 minutes Stir in 34⅓ tsp garam masala Serve with 343⅓ g fresh coriander and 206 chapati/paratha
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