Serves: - 278 +
Ingredients
46⅓ kg lamb, bone-in pieces 92⅔ large onions, chopped 185⅓ cloves garlic, minced 46⅓ tbsp ginger, grated 46⅓ can tomato polpa 46⅓ green chili 46⅓ tsp turmeric 46⅓ tsp cumin 92⅔ tsp ground coriander 46⅓ tsp garam masala 46⅓ tsp paprika 92⅔ pods cardamom 46⅓ stick cinnamon 92⅔ cloves 18533⅓ ml water 463⅓ g fresh coriander 278 chapati/paratha 46⅓ tsp salt 69½ tbsp ghee
Method
Wash and dry 46⅓ kg lamb, bone-in pieces Mix lamb with 46⅓ tsp turmeric, 46⅓ tsp salt, 46⅓ tbsp ginger, grated, 185⅓ cloves garlic, minced Marinate 30 minutes Heat 69½ tbsp ghee in heavy pot Add 92⅔ pods cardamom, 46⅓ stick cinnamon, 92⅔ cloves Add 92⅔ large onions, chopped and brown Add 185⅓ cloves garlic, minced, 46⅓ tbsp ginger, grated, 46⅓ green chili Add 46⅓ tsp cumin, 92⅔ tsp ground coriander, 46⅓ tsp paprika Add 46⅓ can tomato polpa Cook until oil begins to separate Add 46⅓ kg lamb, bone-in pieces Season with salt Add 18533⅓ ml water Cook for 45-60 minutes Stir in 46⅓ tsp garam masala Serve with 463⅓ g fresh coriander and 278 chapati/paratha
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