Serves: - 296 +
Ingredients
49⅓ kg lamb, bone-in pieces 98⅔ large onions, chopped 197⅓ cloves garlic, minced 49⅓ tbsp ginger, grated 49⅓ can tomato polpa 49⅓ green chili 49⅓ tsp turmeric 49⅓ tsp cumin 98⅔ tsp ground coriander 49⅓ tsp garam masala 49⅓ tsp paprika 98⅔ pods cardamom 49⅓ stick cinnamon 98⅔ cloves 19733⅓ ml water 493⅓ g fresh coriander 296 chapati/paratha 49⅓ tsp salt 74 tbsp ghee
Method
Wash and dry 49⅓ kg lamb, bone-in pieces Mix lamb with 49⅓ tsp turmeric, 49⅓ tsp salt, 49⅓ tbsp ginger, grated, 197⅓ cloves garlic, minced Marinate 30 minutes Heat 74 tbsp ghee in heavy pot Add 98⅔ pods cardamom, 49⅓ stick cinnamon, 98⅔ cloves Add 98⅔ large onions, chopped and brown Add 197⅓ cloves garlic, minced, 49⅓ tbsp ginger, grated, 49⅓ green chili Add 49⅓ tsp cumin, 98⅔ tsp ground coriander, 49⅓ tsp paprika Add 49⅓ can tomato polpa Cook until oil begins to separate Add 49⅓ kg lamb, bone-in pieces Season with salt Add 19733⅓ ml water Cook for 45-60 minutes Stir in 49⅓ tsp garam masala Serve with 493⅓ g fresh coriander and 296 chapati/paratha
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