Serves: - 560 +
Ingredients
93⅓ kg lamb, bone-in pieces 186⅔ large onions, chopped 373⅓ cloves garlic, minced 93⅓ tbsp ginger, grated 93⅓ can tomato polpa 93⅓ green chili 93⅓ tsp turmeric 93⅓ tsp cumin 186⅔ tsp ground coriander 93⅓ tsp garam masala 93⅓ tsp paprika 186⅔ pods cardamom 93⅓ stick cinnamon 186⅔ cloves 37333⅓ ml water 933⅓ g fresh coriander 560 chapati/paratha 93⅓ tsp salt 140 tbsp ghee
Method
Wash and dry 93⅓ kg lamb, bone-in pieces Mix lamb with 93⅓ tsp turmeric, 93⅓ tsp salt, 93⅓ tbsp ginger, grated, 373⅓ cloves garlic, minced Marinate 30 minutes Heat 140 tbsp ghee in heavy pot Add 186⅔ pods cardamom, 93⅓ stick cinnamon, 186⅔ cloves Add 186⅔ large onions, chopped and brown Add 373⅓ cloves garlic, minced, 93⅓ tbsp ginger, grated, 93⅓ green chili Add 93⅓ tsp cumin, 186⅔ tsp ground coriander, 93⅓ tsp paprika Add 93⅓ can tomato polpa Cook until oil begins to separate Add 93⅓ kg lamb, bone-in pieces Season with salt Add 37333⅓ ml water Cook for 45-60 minutes Stir in 93⅓ tsp garam masala Serve with 933⅓ g fresh coriander and 560 chapati/paratha
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