Serves: - 310 +
Ingredients
51⅔ kg lamb, bone-in pieces 103⅓ large onions, chopped 206⅔ cloves garlic, minced 51⅔ tbsp ginger, grated 51⅔ can tomato polpa 51⅔ green chili 51⅔ tsp turmeric 51⅔ tsp cumin 103⅓ tsp ground coriander 51⅔ tsp garam masala 51⅔ tsp paprika 103⅓ pods cardamom 51⅔ stick cinnamon 103⅓ cloves 20666⅔ ml water 516⅔ g fresh coriander 310 chapati/paratha 51⅔ tsp salt 77½ tbsp ghee
Method
Wash and dry 51⅔ kg lamb, bone-in pieces Mix lamb with 51⅔ tsp turmeric, 51⅔ tsp salt, 51⅔ tbsp ginger, grated, 206⅔ cloves garlic, minced Marinate 30 minutes Heat 77½ tbsp ghee in heavy pot Add 103⅓ pods cardamom, 51⅔ stick cinnamon, 103⅓ cloves Add 103⅓ large onions, chopped and brown Add 206⅔ cloves garlic, minced, 51⅔ tbsp ginger, grated, 51⅔ green chili Add 51⅔ tsp cumin, 103⅓ tsp ground coriander, 51⅔ tsp paprika Add 51⅔ can tomato polpa Cook until oil begins to separate Add 51⅔ kg lamb, bone-in pieces Season with salt Add 20666⅔ ml water Cook for 45-60 minutes Stir in 51⅔ tsp garam masala Serve with 516⅔ g fresh coriander and 310 chapati/paratha
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