Serves: - 361 +
Ingredients
60⅙ kg lamb, bone-in pieces 120⅓ large onions, chopped 240⅔ cloves garlic, minced 60⅙ tbsp ginger, grated 60⅙ can tomato polpa 60⅙ green chili 60⅙ tsp turmeric 60⅙ tsp cumin 120⅓ tsp ground coriander 60⅙ tsp garam masala 60⅙ tsp paprika 120⅓ pods cardamom 60⅙ stick cinnamon 120⅓ cloves 24066⅔ ml water 601⅔ g fresh coriander 361 chapati/paratha 60⅙ tsp salt 90¼ tbsp ghee
Method
Wash and dry 60⅙ kg lamb, bone-in pieces Mix lamb with 60⅙ tsp turmeric, 60⅙ tsp salt, 60⅙ tbsp ginger, grated, 240⅔ cloves garlic, minced Marinate 30 minutes Heat 90¼ tbsp ghee in heavy pot Add 120⅓ pods cardamom, 60⅙ stick cinnamon, 120⅓ cloves Add 120⅓ large onions, chopped and brown Add 240⅔ cloves garlic, minced, 60⅙ tbsp ginger, grated, 60⅙ green chili Add 60⅙ tsp cumin, 120⅓ tsp ground coriander, 60⅙ tsp paprika Add 60⅙ can tomato polpa Cook until oil begins to separate Add 60⅙ kg lamb, bone-in pieces Season with salt Add 24066⅔ ml water Cook for 45-60 minutes Stir in 60⅙ tsp garam masala Serve with 601⅔ g fresh coriander and 361 chapati/paratha
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