Serves: - 272 +
Ingredients
45⅓ kg lamb, bone-in pieces 90⅔ large onions, chopped 181⅓ cloves garlic, minced 45⅓ tbsp ginger, grated 45⅓ can tomato polpa 45⅓ green chili 45⅓ tsp turmeric 45⅓ tsp cumin 90⅔ tsp ground coriander 45⅓ tsp garam masala 45⅓ tsp paprika 90⅔ pods cardamom 45⅓ stick cinnamon 90⅔ cloves 18133⅓ ml water 453⅓ g fresh coriander 272 chapati/paratha 45⅓ tsp salt 68 tbsp ghee
Method
Wash and dry 45⅓ kg lamb, bone-in pieces Mix lamb with 45⅓ tsp turmeric, 45⅓ tsp salt, 45⅓ tbsp ginger, grated, 181⅓ cloves garlic, minced Marinate 30 minutes Heat 68 tbsp ghee in heavy pot Add 90⅔ pods cardamom, 45⅓ stick cinnamon, 90⅔ cloves Add 90⅔ large onions, chopped and brown Add 181⅓ cloves garlic, minced, 45⅓ tbsp ginger, grated, 45⅓ green chili Add 45⅓ tsp cumin, 90⅔ tsp ground coriander, 45⅓ tsp paprika Add 45⅓ can tomato polpa Cook until oil begins to separate Add 45⅓ kg lamb, bone-in pieces Season with salt Add 18133⅓ ml water Cook for 45-60 minutes Stir in 45⅓ tsp garam masala Serve with 453⅓ g fresh coriander and 272 chapati/paratha
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