Serves: - 518 +
Ingredients
86⅓ kg lamb, bone-in pieces 172⅔ large onions, chopped 345⅓ cloves garlic, minced 86⅓ tbsp ginger, grated 86⅓ can tomato polpa 86⅓ green chili 86⅓ tsp turmeric 86⅓ tsp cumin 172⅔ tsp ground coriander 86⅓ tsp garam masala 86⅓ tsp paprika 172⅔ pods cardamom 86⅓ stick cinnamon 172⅔ cloves 34533⅓ ml water 863⅓ g fresh coriander 518 chapati/paratha 86⅓ tsp salt 129½ tbsp ghee
Method
Wash and dry 86⅓ kg lamb, bone-in pieces Mix lamb with 86⅓ tsp turmeric, 86⅓ tsp salt, 86⅓ tbsp ginger, grated, 345⅓ cloves garlic, minced Marinate 30 minutes Heat 129½ tbsp ghee in heavy pot Add 172⅔ pods cardamom, 86⅓ stick cinnamon, 172⅔ cloves Add 172⅔ large onions, chopped and brown Add 345⅓ cloves garlic, minced, 86⅓ tbsp ginger, grated, 86⅓ green chili Add 86⅓ tsp cumin, 172⅔ tsp ground coriander, 86⅓ tsp paprika Add 86⅓ can tomato polpa Cook until oil begins to separate Add 86⅓ kg lamb, bone-in pieces Season with salt Add 34533⅓ ml water Cook for 45-60 minutes Stir in 86⅓ tsp garam masala Serve with 863⅓ g fresh coriander and 518 chapati/paratha
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