Serves: - 574 +
Ingredients
95⅔ kg lamb, bone-in pieces 191⅓ large onions, chopped 382⅔ cloves garlic, minced 95⅔ tbsp ginger, grated 95⅔ can tomato polpa 95⅔ green chili 95⅔ tsp turmeric 95⅔ tsp cumin 191⅓ tsp ground coriander 95⅔ tsp garam masala 95⅔ tsp paprika 191⅓ pods cardamom 95⅔ stick cinnamon 191⅓ cloves 38266⅔ ml water 956⅔ g fresh coriander 574 chapati/paratha 95⅔ tsp salt 143½ tbsp ghee
Method
Wash and dry 95⅔ kg lamb, bone-in pieces Mix lamb with 95⅔ tsp turmeric, 95⅔ tsp salt, 95⅔ tbsp ginger, grated, 382⅔ cloves garlic, minced Marinate 30 minutes Heat 143½ tbsp ghee in heavy pot Add 191⅓ pods cardamom, 95⅔ stick cinnamon, 191⅓ cloves Add 191⅓ large onions, chopped and brown Add 382⅔ cloves garlic, minced, 95⅔ tbsp ginger, grated, 95⅔ green chili Add 95⅔ tsp cumin, 191⅓ tsp ground coriander, 95⅔ tsp paprika Add 95⅔ can tomato polpa Cook until oil begins to separate Add 95⅔ kg lamb, bone-in pieces Season with salt Add 38266⅔ ml water Cook for 45-60 minutes Stir in 95⅔ tsp garam masala Serve with 956⅔ g fresh coriander and 574 chapati/paratha
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