Serves: - 283 +
Ingredients
47⅙ kg lamb, bone-in pieces 94⅓ large onions, chopped 188⅔ cloves garlic, minced 47⅙ tbsp ginger, grated 47⅙ can tomato polpa 47⅙ green chili 47⅙ tsp turmeric 47⅙ tsp cumin 94⅓ tsp ground coriander 47⅙ tsp garam masala 47⅙ tsp paprika 94⅓ pods cardamom 47⅙ stick cinnamon 94⅓ cloves 18866⅔ ml water 471⅔ g fresh coriander 283 chapati/paratha 47⅙ tsp salt 70¾ tbsp ghee
Method
Wash and dry 47⅙ kg lamb, bone-in pieces Mix lamb with 47⅙ tsp turmeric, 47⅙ tsp salt, 47⅙ tbsp ginger, grated, 188⅔ cloves garlic, minced Marinate 30 minutes Heat 70¾ tbsp ghee in heavy pot Add 94⅓ pods cardamom, 47⅙ stick cinnamon, 94⅓ cloves Add 94⅓ large onions, chopped and brown Add 188⅔ cloves garlic, minced, 47⅙ tbsp ginger, grated, 47⅙ green chili Add 47⅙ tsp cumin, 94⅓ tsp ground coriander, 47⅙ tsp paprika Add 47⅙ can tomato polpa Cook until oil begins to separate Add 47⅙ kg lamb, bone-in pieces Season with salt Add 18866⅔ ml water Cook for 45-60 minutes Stir in 47⅙ tsp garam masala Serve with 471⅔ g fresh coriander and 283 chapati/paratha
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