Serves: - 398 +
Ingredients
66⅓ kg lamb, bone-in pieces 132⅔ large onions, chopped 265⅓ cloves garlic, minced 66⅓ tbsp ginger, grated 66⅓ can tomato polpa 66⅓ green chili 66⅓ tsp turmeric 66⅓ tsp cumin 132⅔ tsp ground coriander 66⅓ tsp garam masala 66⅓ tsp paprika 132⅔ pods cardamom 66⅓ stick cinnamon 132⅔ cloves 26533⅓ ml water 663⅓ g fresh coriander 398 chapati/paratha 66⅓ tsp salt 99½ tbsp ghee
Method
Wash and dry 66⅓ kg lamb, bone-in pieces Mix lamb with 66⅓ tsp turmeric, 66⅓ tsp salt, 66⅓ tbsp ginger, grated, 265⅓ cloves garlic, minced Marinate 30 minutes Heat 99½ tbsp ghee in heavy pot Add 132⅔ pods cardamom, 66⅓ stick cinnamon, 132⅔ cloves Add 132⅔ large onions, chopped and brown Add 265⅓ cloves garlic, minced, 66⅓ tbsp ginger, grated, 66⅓ green chili Add 66⅓ tsp cumin, 132⅔ tsp ground coriander, 66⅓ tsp paprika Add 66⅓ can tomato polpa Cook until oil begins to separate Add 66⅓ kg lamb, bone-in pieces Season with salt Add 26533⅓ ml water Cook for 45-60 minutes Stir in 66⅓ tsp garam masala Serve with 663⅓ g fresh coriander and 398 chapati/paratha
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