Serves: - 746 +
Ingredients
124⅓ kg lamb, bone-in pieces 248⅔ large onions, chopped 497⅓ cloves garlic, minced 124⅓ tbsp ginger, grated 124⅓ can tomato polpa 124⅓ green chili 124⅓ tsp turmeric 124⅓ tsp cumin 248⅔ tsp ground coriander 124⅓ tsp garam masala 124⅓ tsp paprika 248⅔ pods cardamom 124⅓ stick cinnamon 248⅔ cloves 49733⅓ ml water 1243⅓ g fresh coriander 746 chapati/paratha 124⅓ tsp salt 186½ tbsp ghee
Method
Wash and dry 124⅓ kg lamb, bone-in pieces Mix lamb with 124⅓ tsp turmeric, 124⅓ tsp salt, 124⅓ tbsp ginger, grated, 497⅓ cloves garlic, minced Marinate 30 minutes Heat 186½ tbsp ghee in heavy pot Add 248⅔ pods cardamom, 124⅓ stick cinnamon, 248⅔ cloves Add 248⅔ large onions, chopped and brown Add 497⅓ cloves garlic, minced, 124⅓ tbsp ginger, grated, 124⅓ green chili Add 124⅓ tsp cumin, 248⅔ tsp ground coriander, 124⅓ tsp paprika Add 124⅓ can tomato polpa Cook until oil begins to separate Add 124⅓ kg lamb, bone-in pieces Season with salt Add 49733⅓ ml water Cook for 45-60 minutes Stir in 124⅓ tsp garam masala Serve with 1243⅓ g fresh coriander and 746 chapati/paratha
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