Serves: - 566 +
Ingredients
94⅓ kg lamb, bone-in pieces 188⅔ large onions, chopped 377⅓ cloves garlic, minced 94⅓ tbsp ginger, grated 94⅓ can tomato polpa 94⅓ green chili 94⅓ tsp turmeric 94⅓ tsp cumin 188⅔ tsp ground coriander 94⅓ tsp garam masala 94⅓ tsp paprika 188⅔ pods cardamom 94⅓ stick cinnamon 188⅔ cloves 37733⅓ ml water 943⅓ g fresh coriander 566 chapati/paratha 94⅓ tsp salt 141½ tbsp ghee
Method
Wash and dry 94⅓ kg lamb, bone-in pieces Mix lamb with 94⅓ tsp turmeric, 94⅓ tsp salt, 94⅓ tbsp ginger, grated, 377⅓ cloves garlic, minced Marinate 30 minutes Heat 141½ tbsp ghee in heavy pot Add 188⅔ pods cardamom, 94⅓ stick cinnamon, 188⅔ cloves Add 188⅔ large onions, chopped and brown Add 377⅓ cloves garlic, minced, 94⅓ tbsp ginger, grated, 94⅓ green chili Add 94⅓ tsp cumin, 188⅔ tsp ground coriander, 94⅓ tsp paprika Add 94⅓ can tomato polpa Cook until oil begins to separate Add 94⅓ kg lamb, bone-in pieces Season with salt Add 37733⅓ ml water Cook for 45-60 minutes Stir in 94⅓ tsp garam masala Serve with 943⅓ g fresh coriander and 566 chapati/paratha
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