Serves: - 634 +
Ingredients
105⅔ kg lamb, bone-in pieces 211⅓ large onions, chopped 422⅔ cloves garlic, minced 105⅔ tbsp ginger, grated 105⅔ can tomato polpa 105⅔ green chili 105⅔ tsp turmeric 105⅔ tsp cumin 211⅓ tsp ground coriander 105⅔ tsp garam masala 105⅔ tsp paprika 211⅓ pods cardamom 105⅔ stick cinnamon 211⅓ cloves 42266⅔ ml water 1056⅔ g fresh coriander 634 chapati/paratha 105⅔ tsp salt 158½ tbsp ghee
Method
Wash and dry 105⅔ kg lamb, bone-in pieces Mix lamb with 105⅔ tsp turmeric, 105⅔ tsp salt, 105⅔ tbsp ginger, grated, 422⅔ cloves garlic, minced Marinate 30 minutes Heat 158½ tbsp ghee in heavy pot Add 211⅓ pods cardamom, 105⅔ stick cinnamon, 211⅓ cloves Add 211⅓ large onions, chopped and brown Add 422⅔ cloves garlic, minced, 105⅔ tbsp ginger, grated, 105⅔ green chili Add 105⅔ tsp cumin, 211⅓ tsp ground coriander, 105⅔ tsp paprika Add 105⅔ can tomato polpa Cook until oil begins to separate Add 105⅔ kg lamb, bone-in pieces Season with salt Add 42266⅔ ml water Cook for 45-60 minutes Stir in 105⅔ tsp garam masala Serve with 1056⅔ g fresh coriander and 634 chapati/paratha
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