Serves: - 568 +
Ingredients
94⅔ kg lamb, bone-in pieces 189⅓ large onions, chopped 378⅔ cloves garlic, minced 94⅔ tbsp ginger, grated 94⅔ can tomato polpa 94⅔ green chili 94⅔ tsp turmeric 94⅔ tsp cumin 189⅓ tsp ground coriander 94⅔ tsp garam masala 94⅔ tsp paprika 189⅓ pods cardamom 94⅔ stick cinnamon 189⅓ cloves 37866⅔ ml water 946⅔ g fresh coriander 568 chapati/paratha 94⅔ tsp salt 142 tbsp ghee
Method
Wash and dry 94⅔ kg lamb, bone-in pieces Mix lamb with 94⅔ tsp turmeric, 94⅔ tsp salt, 94⅔ tbsp ginger, grated, 378⅔ cloves garlic, minced Marinate 30 minutes Heat 142 tbsp ghee in heavy pot Add 189⅓ pods cardamom, 94⅔ stick cinnamon, 189⅓ cloves Add 189⅓ large onions, chopped and brown Add 378⅔ cloves garlic, minced, 94⅔ tbsp ginger, grated, 94⅔ green chili Add 94⅔ tsp cumin, 189⅓ tsp ground coriander, 94⅔ tsp paprika Add 94⅔ can tomato polpa Cook until oil begins to separate Add 94⅔ kg lamb, bone-in pieces Season with salt Add 37866⅔ ml water Cook for 45-60 minutes Stir in 94⅔ tsp garam masala Serve with 946⅔ g fresh coriander and 568 chapati/paratha
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