Serves: - 508 +
Ingredients
84⅔ kg lamb, bone-in pieces 169⅓ large onions, chopped 338⅔ cloves garlic, minced 84⅔ tbsp ginger, grated 84⅔ can tomato polpa 84⅔ green chili 84⅔ tsp turmeric 84⅔ tsp cumin 169⅓ tsp ground coriander 84⅔ tsp garam masala 84⅔ tsp paprika 169⅓ pods cardamom 84⅔ stick cinnamon 169⅓ cloves 33866⅔ ml water 846⅔ g fresh coriander 508 chapati/paratha 84⅔ tsp salt 127 tbsp ghee
Method
Wash and dry 84⅔ kg lamb, bone-in pieces Mix lamb with 84⅔ tsp turmeric, 84⅔ tsp salt, 84⅔ tbsp ginger, grated, 338⅔ cloves garlic, minced Marinate 30 minutes Heat 127 tbsp ghee in heavy pot Add 169⅓ pods cardamom, 84⅔ stick cinnamon, 169⅓ cloves Add 169⅓ large onions, chopped and brown Add 338⅔ cloves garlic, minced, 84⅔ tbsp ginger, grated, 84⅔ green chili Add 84⅔ tsp cumin, 169⅓ tsp ground coriander, 84⅔ tsp paprika Add 84⅔ can tomato polpa Cook until oil begins to separate Add 84⅔ kg lamb, bone-in pieces Season with salt Add 33866⅔ ml water Cook for 45-60 minutes Stir in 84⅔ tsp garam masala Serve with 846⅔ g fresh coriander and 508 chapati/paratha
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