Serves: - 635 +
Ingredients
105⅚ kg lamb, bone-in pieces 211⅔ large onions, chopped 423⅓ cloves garlic, minced 105⅚ tbsp ginger, grated 105⅚ can tomato polpa 105⅚ green chili 105⅚ tsp turmeric 105⅚ tsp cumin 211⅔ tsp ground coriander 105⅚ tsp garam masala 105⅚ tsp paprika 211⅔ pods cardamom 105⅚ stick cinnamon 211⅔ cloves 42333⅓ ml water 1058⅓ g fresh coriander 635 chapati/paratha 105⅚ tsp salt 158¾ tbsp ghee
Method
Wash and dry 105⅚ kg lamb, bone-in pieces Mix lamb with 105⅚ tsp turmeric, 105⅚ tsp salt, 105⅚ tbsp ginger, grated, 423⅓ cloves garlic, minced Marinate 30 minutes Heat 158¾ tbsp ghee in heavy pot Add 211⅔ pods cardamom, 105⅚ stick cinnamon, 211⅔ cloves Add 211⅔ large onions, chopped and brown Add 423⅓ cloves garlic, minced, 105⅚ tbsp ginger, grated, 105⅚ green chili Add 105⅚ tsp cumin, 211⅔ tsp ground coriander, 105⅚ tsp paprika Add 105⅚ can tomato polpa Cook until oil begins to separate Add 105⅚ kg lamb, bone-in pieces Season with salt Add 42333⅓ ml water Cook for 45-60 minutes Stir in 105⅚ tsp garam masala Serve with 1058⅓ g fresh coriander and 635 chapati/paratha
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