Serves: - 46 +
Ingredients
7⅔ kg lamb, bone-in pieces 15⅓ large onions, chopped 30⅔ cloves garlic, minced 7⅔ tbsp ginger, grated 7⅔ can tomato polpa 7⅔ green chili 7⅔ tsp turmeric 7⅔ tsp cumin 15⅓ tsp ground coriander 7⅔ tsp garam masala 7⅔ tsp paprika 15⅓ pods cardamom 7⅔ stick cinnamon 15⅓ cloves 3066⅔ ml water 76⅔ g fresh coriander 46 chapati/paratha 7⅔ tsp salt 11½ tbsp ghee
Method
Wash and dry 7⅔ kg lamb, bone-in pieces Mix lamb with 7⅔ tsp turmeric, 7⅔ tsp salt, 7⅔ tbsp ginger, grated, 30⅔ cloves garlic, minced Marinate 30 minutes Heat 11½ tbsp ghee in heavy pot Add 15⅓ pods cardamom, 7⅔ stick cinnamon, 15⅓ cloves Add 15⅓ large onions, chopped and brown Add 30⅔ cloves garlic, minced, 7⅔ tbsp ginger, grated, 7⅔ green chili Add 7⅔ tsp cumin, 15⅓ tsp ground coriander, 7⅔ tsp paprika Add 7⅔ can tomato polpa Cook until oil begins to separate Add 7⅔ kg lamb, bone-in pieces Season with salt Add 3066⅔ ml water Cook for 45-60 minutes Stir in 7⅔ tsp garam masala Serve with 76⅔ g fresh coriander and 46 chapati/paratha
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