Serves: - 83 +
Ingredients
13⅚ kg lamb, bone-in pieces 27⅔ large onions, chopped 55⅓ cloves garlic, minced 13⅚ tbsp ginger, grated 13⅚ can tomato polpa 13⅚ green chili 13⅚ tsp turmeric 13⅚ tsp cumin 27⅔ tsp ground coriander 13⅚ tsp garam masala 13⅚ tsp paprika 27⅔ pods cardamom 13⅚ stick cinnamon 27⅔ cloves 5533⅓ ml water 138⅓ g fresh coriander 83 chapati/paratha 13⅚ tsp salt 20¾ tbsp ghee
Method
Wash and dry 13⅚ kg lamb, bone-in pieces Mix lamb with 13⅚ tsp turmeric, 13⅚ tsp salt, 13⅚ tbsp ginger, grated, 55⅓ cloves garlic, minced Marinate 30 minutes Heat 20¾ tbsp ghee in heavy pot Add 27⅔ pods cardamom, 13⅚ stick cinnamon, 27⅔ cloves Add 27⅔ large onions, chopped and brown Add 55⅓ cloves garlic, minced, 13⅚ tbsp ginger, grated, 13⅚ green chili Add 13⅚ tsp cumin, 27⅔ tsp ground coriander, 13⅚ tsp paprika Add 13⅚ can tomato polpa Cook until oil begins to separate Add 13⅚ kg lamb, bone-in pieces Season with salt Add 5533⅓ ml water Cook for 45-60 minutes Stir in 13⅚ tsp garam masala Serve with 138⅓ g fresh coriander and 83 chapati/paratha
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