Serves: - 580 +
Ingredients
96⅔ kg lamb, bone-in pieces 193⅓ large onions, chopped 386⅔ cloves garlic, minced 96⅔ tbsp ginger, grated 96⅔ can tomato polpa 96⅔ green chili 96⅔ tsp turmeric 96⅔ tsp cumin 193⅓ tsp ground coriander 96⅔ tsp garam masala 96⅔ tsp paprika 193⅓ pods cardamom 96⅔ stick cinnamon 193⅓ cloves 38666⅔ ml water 966⅔ g fresh coriander 580 chapati/paratha 96⅔ tsp salt 145 tbsp ghee
Method
Wash and dry 96⅔ kg lamb, bone-in pieces Mix lamb with 96⅔ tsp turmeric, 96⅔ tsp salt, 96⅔ tbsp ginger, grated, 386⅔ cloves garlic, minced Marinate 30 minutes Heat 145 tbsp ghee in heavy pot Add 193⅓ pods cardamom, 96⅔ stick cinnamon, 193⅓ cloves Add 193⅓ large onions, chopped and brown Add 386⅔ cloves garlic, minced, 96⅔ tbsp ginger, grated, 96⅔ green chili Add 96⅔ tsp cumin, 193⅓ tsp ground coriander, 96⅔ tsp paprika Add 96⅔ can tomato polpa Cook until oil begins to separate Add 96⅔ kg lamb, bone-in pieces Season with salt Add 38666⅔ ml water Cook for 45-60 minutes Stir in 96⅔ tsp garam masala Serve with 966⅔ g fresh coriander and 580 chapati/paratha
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