Serves: - 370 +
Ingredients
61⅔ kg lamb, bone-in pieces 123⅓ large onions, chopped 246⅔ cloves garlic, minced 61⅔ tbsp ginger, grated 61⅔ can tomato polpa 61⅔ green chili 61⅔ tsp turmeric 61⅔ tsp cumin 123⅓ tsp ground coriander 61⅔ tsp garam masala 61⅔ tsp paprika 123⅓ pods cardamom 61⅔ stick cinnamon 123⅓ cloves 24666⅔ ml water 616⅔ g fresh coriander 370 chapati/paratha 61⅔ tsp salt 92½ tbsp ghee
Method
Wash and dry 61⅔ kg lamb, bone-in pieces Mix lamb with 61⅔ tsp turmeric, 61⅔ tsp salt, 61⅔ tbsp ginger, grated, 246⅔ cloves garlic, minced Marinate 30 minutes Heat 92½ tbsp ghee in heavy pot Add 123⅓ pods cardamom, 61⅔ stick cinnamon, 123⅓ cloves Add 123⅓ large onions, chopped and brown Add 246⅔ cloves garlic, minced, 61⅔ tbsp ginger, grated, 61⅔ green chili Add 61⅔ tsp cumin, 123⅓ tsp ground coriander, 61⅔ tsp paprika Add 61⅔ can tomato polpa Cook until oil begins to separate Add 61⅔ kg lamb, bone-in pieces Season with salt Add 24666⅔ ml water Cook for 45-60 minutes Stir in 61⅔ tsp garam masala Serve with 616⅔ g fresh coriander and 370 chapati/paratha
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