Serves: - 626 +
Ingredients
104⅓ kg lamb, bone-in pieces 208⅔ large onions, chopped 417⅓ cloves garlic, minced 104⅓ tbsp ginger, grated 104⅓ can tomato polpa 104⅓ green chili 104⅓ tsp turmeric 104⅓ tsp cumin 208⅔ tsp ground coriander 104⅓ tsp garam masala 104⅓ tsp paprika 208⅔ pods cardamom 104⅓ stick cinnamon 208⅔ cloves 41733⅓ ml water 1043⅓ g fresh coriander 626 chapati/paratha 104⅓ tsp salt 156½ tbsp ghee
Method
Wash and dry 104⅓ kg lamb, bone-in pieces Mix lamb with 104⅓ tsp turmeric, 104⅓ tsp salt, 104⅓ tbsp ginger, grated, 417⅓ cloves garlic, minced Marinate 30 minutes Heat 156½ tbsp ghee in heavy pot Add 208⅔ pods cardamom, 104⅓ stick cinnamon, 208⅔ cloves Add 208⅔ large onions, chopped and brown Add 417⅓ cloves garlic, minced, 104⅓ tbsp ginger, grated, 104⅓ green chili Add 104⅓ tsp cumin, 208⅔ tsp ground coriander, 104⅓ tsp paprika Add 104⅓ can tomato polpa Cook until oil begins to separate Add 104⅓ kg lamb, bone-in pieces Season with salt Add 41733⅓ ml water Cook for 45-60 minutes Stir in 104⅓ tsp garam masala Serve with 1043⅓ g fresh coriander and 626 chapati/paratha
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