Serves: - 584 +
Ingredients
97⅓ kg lamb, bone-in pieces 194⅔ large onions, chopped 389⅓ cloves garlic, minced 97⅓ tbsp ginger, grated 97⅓ can tomato polpa 97⅓ green chili 97⅓ tsp turmeric 97⅓ tsp cumin 194⅔ tsp ground coriander 97⅓ tsp garam masala 97⅓ tsp paprika 194⅔ pods cardamom 97⅓ stick cinnamon 194⅔ cloves 38933⅓ ml water 973⅓ g fresh coriander 584 chapati/paratha 97⅓ tsp salt 146 tbsp ghee
Method
Wash and dry 97⅓ kg lamb, bone-in pieces Mix lamb with 97⅓ tsp turmeric, 97⅓ tsp salt, 97⅓ tbsp ginger, grated, 389⅓ cloves garlic, minced Marinate 30 minutes Heat 146 tbsp ghee in heavy pot Add 194⅔ pods cardamom, 97⅓ stick cinnamon, 194⅔ cloves Add 194⅔ large onions, chopped and brown Add 389⅓ cloves garlic, minced, 97⅓ tbsp ginger, grated, 97⅓ green chili Add 97⅓ tsp cumin, 194⅔ tsp ground coriander, 97⅓ tsp paprika Add 97⅓ can tomato polpa Cook until oil begins to separate Add 97⅓ kg lamb, bone-in pieces Season with salt Add 38933⅓ ml water Cook for 45-60 minutes Stir in 97⅓ tsp garam masala Serve with 973⅓ g fresh coriander and 584 chapati/paratha
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