Serves: - 628 +
Ingredients
104⅔ kg lamb, bone-in pieces 209⅓ large onions, chopped 418⅔ cloves garlic, minced 104⅔ tbsp ginger, grated 104⅔ can tomato polpa 104⅔ green chili 104⅔ tsp turmeric 104⅔ tsp cumin 209⅓ tsp ground coriander 104⅔ tsp garam masala 104⅔ tsp paprika 209⅓ pods cardamom 104⅔ stick cinnamon 209⅓ cloves 41866⅔ ml water 1046⅔ g fresh coriander 628 chapati/paratha 104⅔ tsp salt 157 tbsp ghee
Method
Wash and dry 104⅔ kg lamb, bone-in pieces Mix lamb with 104⅔ tsp turmeric, 104⅔ tsp salt, 104⅔ tbsp ginger, grated, 418⅔ cloves garlic, minced Marinate 30 minutes Heat 157 tbsp ghee in heavy pot Add 209⅓ pods cardamom, 104⅔ stick cinnamon, 209⅓ cloves Add 209⅓ large onions, chopped and brown Add 418⅔ cloves garlic, minced, 104⅔ tbsp ginger, grated, 104⅔ green chili Add 104⅔ tsp cumin, 209⅓ tsp ground coriander, 104⅔ tsp paprika Add 104⅔ can tomato polpa Cook until oil begins to separate Add 104⅔ kg lamb, bone-in pieces Season with salt Add 41866⅔ ml water Cook for 45-60 minutes Stir in 104⅔ tsp garam masala Serve with 1046⅔ g fresh coriander and 628 chapati/paratha
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