Serves: - 271 +
Ingredients
45⅙ kg lamb, bone-in pieces 90⅓ large onions, chopped 180⅔ cloves garlic, minced 45⅙ tbsp ginger, grated 45⅙ can tomato polpa 45⅙ green chili 45⅙ tsp turmeric 45⅙ tsp cumin 90⅓ tsp ground coriander 45⅙ tsp garam masala 45⅙ tsp paprika 90⅓ pods cardamom 45⅙ stick cinnamon 90⅓ cloves 18066⅔ ml water 451⅔ g fresh coriander 271 chapati/paratha 45⅙ tsp salt 67¾ tbsp ghee
Method
Wash and dry 45⅙ kg lamb, bone-in pieces Mix lamb with 45⅙ tsp turmeric, 45⅙ tsp salt, 45⅙ tbsp ginger, grated, 180⅔ cloves garlic, minced Marinate 30 minutes Heat 67¾ tbsp ghee in heavy pot Add 90⅓ pods cardamom, 45⅙ stick cinnamon, 90⅓ cloves Add 90⅓ large onions, chopped and brown Add 180⅔ cloves garlic, minced, 45⅙ tbsp ginger, grated, 45⅙ green chili Add 45⅙ tsp cumin, 90⅓ tsp ground coriander, 45⅙ tsp paprika Add 45⅙ can tomato polpa Cook until oil begins to separate Add 45⅙ kg lamb, bone-in pieces Season with salt Add 18066⅔ ml water Cook for 45-60 minutes Stir in 45⅙ tsp garam masala Serve with 451⅔ g fresh coriander and 271 chapati/paratha
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