Serves: - 598 +
Ingredients
99⅔ kg lamb, bone-in pieces 199⅓ large onions, chopped 398⅔ cloves garlic, minced 99⅔ tbsp ginger, grated 99⅔ can tomato polpa 99⅔ green chili 99⅔ tsp turmeric 99⅔ tsp cumin 199⅓ tsp ground coriander 99⅔ tsp garam masala 99⅔ tsp paprika 199⅓ pods cardamom 99⅔ stick cinnamon 199⅓ cloves 39866⅔ ml water 996⅔ g fresh coriander 598 chapati/paratha 99⅔ tsp salt 149½ tbsp ghee
Method
Wash and dry 99⅔ kg lamb, bone-in pieces Mix lamb with 99⅔ tsp turmeric, 99⅔ tsp salt, 99⅔ tbsp ginger, grated, 398⅔ cloves garlic, minced Marinate 30 minutes Heat 149½ tbsp ghee in heavy pot Add 199⅓ pods cardamom, 99⅔ stick cinnamon, 199⅓ cloves Add 199⅓ large onions, chopped and brown Add 398⅔ cloves garlic, minced, 99⅔ tbsp ginger, grated, 99⅔ green chili Add 99⅔ tsp cumin, 199⅓ tsp ground coriander, 99⅔ tsp paprika Add 99⅔ can tomato polpa Cook until oil begins to separate Add 99⅔ kg lamb, bone-in pieces Season with salt Add 39866⅔ ml water Cook for 45-60 minutes Stir in 99⅔ tsp garam masala Serve with 996⅔ g fresh coriander and 598 chapati/paratha
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