Serves: - 590 +
Ingredients
98⅓ kg lamb, bone-in pieces 196⅔ large onions, chopped 393⅓ cloves garlic, minced 98⅓ tbsp ginger, grated 98⅓ can tomato polpa 98⅓ green chili 98⅓ tsp turmeric 98⅓ tsp cumin 196⅔ tsp ground coriander 98⅓ tsp garam masala 98⅓ tsp paprika 196⅔ pods cardamom 98⅓ stick cinnamon 196⅔ cloves 39333⅓ ml water 983⅓ g fresh coriander 590 chapati/paratha 98⅓ tsp salt 147½ tbsp ghee
Method
Wash and dry 98⅓ kg lamb, bone-in pieces Mix lamb with 98⅓ tsp turmeric, 98⅓ tsp salt, 98⅓ tbsp ginger, grated, 393⅓ cloves garlic, minced Marinate 30 minutes Heat 147½ tbsp ghee in heavy pot Add 196⅔ pods cardamom, 98⅓ stick cinnamon, 196⅔ cloves Add 196⅔ large onions, chopped and brown Add 393⅓ cloves garlic, minced, 98⅓ tbsp ginger, grated, 98⅓ green chili Add 98⅓ tsp cumin, 196⅔ tsp ground coriander, 98⅓ tsp paprika Add 98⅓ can tomato polpa Cook until oil begins to separate Add 98⅓ kg lamb, bone-in pieces Season with salt Add 39333⅓ ml water Cook for 45-60 minutes Stir in 98⅓ tsp garam masala Serve with 983⅓ g fresh coriander and 590 chapati/paratha
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