Serves: - 758 +
Ingredients
126⅓ kg lamb, bone-in pieces 252⅔ large onions, chopped 505⅓ cloves garlic, minced 126⅓ tbsp ginger, grated 126⅓ can tomato polpa 126⅓ green chili 126⅓ tsp turmeric 126⅓ tsp cumin 252⅔ tsp ground coriander 126⅓ tsp garam masala 126⅓ tsp paprika 252⅔ pods cardamom 126⅓ stick cinnamon 252⅔ cloves 50533⅓ ml water 1263⅓ g fresh coriander 758 chapati/paratha 126⅓ tsp salt 189½ tbsp ghee
Method
Wash and dry 126⅓ kg lamb, bone-in pieces Mix lamb with 126⅓ tsp turmeric, 126⅓ tsp salt, 126⅓ tbsp ginger, grated, 505⅓ cloves garlic, minced Marinate 30 minutes Heat 189½ tbsp ghee in heavy pot Add 252⅔ pods cardamom, 126⅓ stick cinnamon, 252⅔ cloves Add 252⅔ large onions, chopped and brown Add 505⅓ cloves garlic, minced, 126⅓ tbsp ginger, grated, 126⅓ green chili Add 126⅓ tsp cumin, 252⅔ tsp ground coriander, 126⅓ tsp paprika Add 126⅓ can tomato polpa Cook until oil begins to separate Add 126⅓ kg lamb, bone-in pieces Season with salt Add 50533⅓ ml water Cook for 45-60 minutes Stir in 126⅓ tsp garam masala Serve with 1263⅓ g fresh coriander and 758 chapati/paratha
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