Serves: - 512 +
Ingredients
85⅓ kg lamb, bone-in pieces 170⅔ large onions, chopped 341⅓ cloves garlic, minced 85⅓ tbsp ginger, grated 85⅓ can tomato polpa 85⅓ green chili 85⅓ tsp turmeric 85⅓ tsp cumin 170⅔ tsp ground coriander 85⅓ tsp garam masala 85⅓ tsp paprika 170⅔ pods cardamom 85⅓ stick cinnamon 170⅔ cloves 34133⅓ ml water 853⅓ g fresh coriander 512 chapati/paratha 85⅓ tsp salt 128 tbsp ghee
Method
Wash and dry 85⅓ kg lamb, bone-in pieces Mix lamb with 85⅓ tsp turmeric, 85⅓ tsp salt, 85⅓ tbsp ginger, grated, 341⅓ cloves garlic, minced Marinate 30 minutes Heat 128 tbsp ghee in heavy pot Add 170⅔ pods cardamom, 85⅓ stick cinnamon, 170⅔ cloves Add 170⅔ large onions, chopped and brown Add 341⅓ cloves garlic, minced, 85⅓ tbsp ginger, grated, 85⅓ green chili Add 85⅓ tsp cumin, 170⅔ tsp ground coriander, 85⅓ tsp paprika Add 85⅓ can tomato polpa Cook until oil begins to separate Add 85⅓ kg lamb, bone-in pieces Season with salt Add 34133⅓ ml water Cook for 45-60 minutes Stir in 85⅓ tsp garam masala Serve with 853⅓ g fresh coriander and 512 chapati/paratha
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