Serves: - 640 +
Ingredients
106⅔ kg lamb, bone-in pieces 213⅓ large onions, chopped 426⅔ cloves garlic, minced 106⅔ tbsp ginger, grated 106⅔ can tomato polpa 106⅔ green chili 106⅔ tsp turmeric 106⅔ tsp cumin 213⅓ tsp ground coriander 106⅔ tsp garam masala 106⅔ tsp paprika 213⅓ pods cardamom 106⅔ stick cinnamon 213⅓ cloves 42666⅔ ml water 1066⅔ g fresh coriander 640 chapati/paratha 106⅔ tsp salt 160 tbsp ghee
Method
Wash and dry 106⅔ kg lamb, bone-in pieces Mix lamb with 106⅔ tsp turmeric, 106⅔ tsp salt, 106⅔ tbsp ginger, grated, 426⅔ cloves garlic, minced Marinate 30 minutes Heat 160 tbsp ghee in heavy pot Add 213⅓ pods cardamom, 106⅔ stick cinnamon, 213⅓ cloves Add 213⅓ large onions, chopped and brown Add 426⅔ cloves garlic, minced, 106⅔ tbsp ginger, grated, 106⅔ green chili Add 106⅔ tsp cumin, 213⅓ tsp ground coriander, 106⅔ tsp paprika Add 106⅔ can tomato polpa Cook until oil begins to separate Add 106⅔ kg lamb, bone-in pieces Season with salt Add 42666⅔ ml water Cook for 45-60 minutes Stir in 106⅔ tsp garam masala Serve with 1066⅔ g fresh coriander and 640 chapati/paratha
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