Serves: - 448 +
Ingredients
74⅔ kg lamb, bone-in pieces 149⅓ large onions, chopped 298⅔ cloves garlic, minced 74⅔ tbsp ginger, grated 74⅔ can tomato polpa 74⅔ green chili 74⅔ tsp turmeric 74⅔ tsp cumin 149⅓ tsp ground coriander 74⅔ tsp garam masala 74⅔ tsp paprika 149⅓ pods cardamom 74⅔ stick cinnamon 149⅓ cloves 29866⅔ ml water 746⅔ g fresh coriander 448 chapati/paratha 74⅔ tsp salt 112 tbsp ghee
Method
Wash and dry 74⅔ kg lamb, bone-in pieces Mix lamb with 74⅔ tsp turmeric, 74⅔ tsp salt, 74⅔ tbsp ginger, grated, 298⅔ cloves garlic, minced Marinate 30 minutes Heat 112 tbsp ghee in heavy pot Add 149⅓ pods cardamom, 74⅔ stick cinnamon, 149⅓ cloves Add 149⅓ large onions, chopped and brown Add 298⅔ cloves garlic, minced, 74⅔ tbsp ginger, grated, 74⅔ green chili Add 74⅔ tsp cumin, 149⅓ tsp ground coriander, 74⅔ tsp paprika Add 74⅔ can tomato polpa Cook until oil begins to separate Add 74⅔ kg lamb, bone-in pieces Season with salt Add 29866⅔ ml water Cook for 45-60 minutes Stir in 74⅔ tsp garam masala Serve with 746⅔ g fresh coriander and 448 chapati/paratha
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