Serves: - 723 +
Ingredients
120½ kg lamb, bone-in pieces 241 large onions, chopped 482 cloves garlic, minced 120½ tbsp ginger, grated 120½ can tomato polpa 120½ green chili 120½ tsp turmeric 120½ tsp cumin 241 tsp ground coriander 120½ tsp garam masala 120½ tsp paprika 241 pods cardamom 120½ stick cinnamon 241 cloves 48200 ml water 1205 g fresh coriander 723 chapati/paratha 120½ tsp salt 180¾ tbsp ghee
Method
Wash and dry 120½ kg lamb, bone-in pieces Mix lamb with 120½ tsp turmeric, 120½ tsp salt, 120½ tbsp ginger, grated, 482 cloves garlic, minced Marinate 30 minutes Heat 180¾ tbsp ghee in heavy pot Add 241 pods cardamom, 120½ stick cinnamon, 241 cloves Add 241 large onions, chopped and brown Add 482 cloves garlic, minced, 120½ tbsp ginger, grated, 120½ green chili Add 120½ tsp cumin, 241 tsp ground coriander, 120½ tsp paprika Add 120½ can tomato polpa Cook until oil begins to separate Add 120½ kg lamb, bone-in pieces Season with salt Add 48200 ml water Cook for 45-60 minutes Stir in 120½ tsp garam masala Serve with 1205 g fresh coriander and 723 chapati/paratha
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