Serves: - 514 +
Ingredients
85⅔ kg lamb, bone-in pieces 171⅓ large onions, chopped 342⅔ cloves garlic, minced 85⅔ tbsp ginger, grated 85⅔ can tomato polpa 85⅔ green chili 85⅔ tsp turmeric 85⅔ tsp cumin 171⅓ tsp ground coriander 85⅔ tsp garam masala 85⅔ tsp paprika 171⅓ pods cardamom 85⅔ stick cinnamon 171⅓ cloves 34266⅔ ml water 856⅔ g fresh coriander 514 chapati/paratha 85⅔ tsp salt 128½ tbsp ghee
Method
Wash and dry 85⅔ kg lamb, bone-in pieces Mix lamb with 85⅔ tsp turmeric, 85⅔ tsp salt, 85⅔ tbsp ginger, grated, 342⅔ cloves garlic, minced Marinate 30 minutes Heat 128½ tbsp ghee in heavy pot Add 171⅓ pods cardamom, 85⅔ stick cinnamon, 171⅓ cloves Add 171⅓ large onions, chopped and brown Add 342⅔ cloves garlic, minced, 85⅔ tbsp ginger, grated, 85⅔ green chili Add 85⅔ tsp cumin, 171⅓ tsp ground coriander, 85⅔ tsp paprika Add 85⅔ can tomato polpa Cook until oil begins to separate Add 85⅔ kg lamb, bone-in pieces Season with salt Add 34266⅔ ml water Cook for 45-60 minutes Stir in 85⅔ tsp garam masala Serve with 856⅔ g fresh coriander and 514 chapati/paratha
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