Serves: - 922 +
Ingredients
153⅔ kg lamb, bone-in pieces 307⅓ large onions, chopped 614⅔ cloves garlic, minced 153⅔ tbsp ginger, grated 153⅔ can tomato polpa 153⅔ green chili 153⅔ tsp turmeric 153⅔ tsp cumin 307⅓ tsp ground coriander 153⅔ tsp garam masala 153⅔ tsp paprika 307⅓ pods cardamom 153⅔ stick cinnamon 307⅓ cloves 61466⅔ ml water 1536⅔ g fresh coriander 922 chapati/paratha 153⅔ tsp salt 230½ tbsp ghee
Method
Wash and dry 153⅔ kg lamb, bone-in pieces Mix lamb with 153⅔ tsp turmeric, 153⅔ tsp salt, 153⅔ tbsp ginger, grated, 614⅔ cloves garlic, minced Marinate 30 minutes Heat 230½ tbsp ghee in heavy pot Add 307⅓ pods cardamom, 153⅔ stick cinnamon, 307⅓ cloves Add 307⅓ large onions, chopped and brown Add 614⅔ cloves garlic, minced, 153⅔ tbsp ginger, grated, 153⅔ green chili Add 153⅔ tsp cumin, 307⅓ tsp ground coriander, 153⅔ tsp paprika Add 153⅔ can tomato polpa Cook until oil begins to separate Add 153⅔ kg lamb, bone-in pieces Season with salt Add 61466⅔ ml water Cook for 45-60 minutes Stir in 153⅔ tsp garam masala Serve with 1536⅔ g fresh coriander and 922 chapati/paratha
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