Serves: - 265 +
Ingredients
44⅙ kg lamb, bone-in pieces 88⅓ large onions, chopped 176⅔ cloves garlic, minced 44⅙ tbsp ginger, grated 44⅙ can tomato polpa 44⅙ green chili 44⅙ tsp turmeric 44⅙ tsp cumin 88⅓ tsp ground coriander 44⅙ tsp garam masala 44⅙ tsp paprika 88⅓ pods cardamom 44⅙ stick cinnamon 88⅓ cloves 17666⅔ ml water 441⅔ g fresh coriander 265 chapati/paratha 44⅙ tsp salt 66¼ tbsp ghee
Method
Wash and dry 44⅙ kg lamb, bone-in pieces Mix lamb with 44⅙ tsp turmeric, 44⅙ tsp salt, 44⅙ tbsp ginger, grated, 176⅔ cloves garlic, minced Marinate 30 minutes Heat 66¼ tbsp ghee in heavy pot Add 88⅓ pods cardamom, 44⅙ stick cinnamon, 88⅓ cloves Add 88⅓ large onions, chopped and brown Add 176⅔ cloves garlic, minced, 44⅙ tbsp ginger, grated, 44⅙ green chili Add 44⅙ tsp cumin, 88⅓ tsp ground coriander, 44⅙ tsp paprika Add 44⅙ can tomato polpa Cook until oil begins to separate Add 44⅙ kg lamb, bone-in pieces Season with salt Add 17666⅔ ml water Cook for 45-60 minutes Stir in 44⅙ tsp garam masala Serve with 441⅔ g fresh coriander and 265 chapati/paratha
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