Serves: - 946 +
Ingredients
157⅔ kg lamb, bone-in pieces 315⅓ large onions, chopped 630⅔ cloves garlic, minced 157⅔ tbsp ginger, grated 157⅔ can tomato polpa 157⅔ green chili 157⅔ tsp turmeric 157⅔ tsp cumin 315⅓ tsp ground coriander 157⅔ tsp garam masala 157⅔ tsp paprika 315⅓ pods cardamom 157⅔ stick cinnamon 315⅓ cloves 63066⅔ ml water 1576⅔ g fresh coriander 946 chapati/paratha 157⅔ tsp salt 236½ tbsp ghee
Method
Wash and dry 157⅔ kg lamb, bone-in pieces Mix lamb with 157⅔ tsp turmeric, 157⅔ tsp salt, 157⅔ tbsp ginger, grated, 630⅔ cloves garlic, minced Marinate 30 minutes Heat 236½ tbsp ghee in heavy pot Add 315⅓ pods cardamom, 157⅔ stick cinnamon, 315⅓ cloves Add 315⅓ large onions, chopped and brown Add 630⅔ cloves garlic, minced, 157⅔ tbsp ginger, grated, 157⅔ green chili Add 157⅔ tsp cumin, 315⅓ tsp ground coriander, 157⅔ tsp paprika Add 157⅔ can tomato polpa Cook until oil begins to separate Add 157⅔ kg lamb, bone-in pieces Season with salt Add 63066⅔ ml water Cook for 45-60 minutes Stir in 157⅔ tsp garam masala Serve with 1576⅔ g fresh coriander and 946 chapati/paratha
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