Serves: - 596 +
Ingredients
99⅓ kg lamb, bone-in pieces 198⅔ large onions, chopped 397⅓ cloves garlic, minced 99⅓ tbsp ginger, grated 99⅓ can tomato polpa 99⅓ green chili 99⅓ tsp turmeric 99⅓ tsp cumin 198⅔ tsp ground coriander 99⅓ tsp garam masala 99⅓ tsp paprika 198⅔ pods cardamom 99⅓ stick cinnamon 198⅔ cloves 39733⅓ ml water 993⅓ g fresh coriander 596 chapati/paratha 99⅓ tsp salt 149 tbsp ghee
Method
Wash and dry 99⅓ kg lamb, bone-in pieces Mix lamb with 99⅓ tsp turmeric, 99⅓ tsp salt, 99⅓ tbsp ginger, grated, 397⅓ cloves garlic, minced Marinate 30 minutes Heat 149 tbsp ghee in heavy pot Add 198⅔ pods cardamom, 99⅓ stick cinnamon, 198⅔ cloves Add 198⅔ large onions, chopped and brown Add 397⅓ cloves garlic, minced, 99⅓ tbsp ginger, grated, 99⅓ green chili Add 99⅓ tsp cumin, 198⅔ tsp ground coriander, 99⅓ tsp paprika Add 99⅓ can tomato polpa Cook until oil begins to separate Add 99⅓ kg lamb, bone-in pieces Season with salt Add 39733⅓ ml water Cook for 45-60 minutes Stir in 99⅓ tsp garam masala Serve with 993⅓ g fresh coriander and 596 chapati/paratha
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