Serves: - 95 +
Ingredients
15⅚ kg lamb, bone-in pieces 31⅔ large onions, chopped 63⅓ cloves garlic, minced 15⅚ tbsp ginger, grated 15⅚ can tomato polpa 15⅚ green chili 15⅚ tsp turmeric 15⅚ tsp cumin 31⅔ tsp ground coriander 15⅚ tsp garam masala 15⅚ tsp paprika 31⅔ pods cardamom 15⅚ stick cinnamon 31⅔ cloves 6333⅓ ml water 158⅓ g fresh coriander 95 chapati/paratha 15⅚ tsp salt 23¾ tbsp ghee
Method
Wash and dry 15⅚ kg lamb, bone-in pieces Mix lamb with 15⅚ tsp turmeric, 15⅚ tsp salt, 15⅚ tbsp ginger, grated, 63⅓ cloves garlic, minced Marinate 30 minutes Heat 23¾ tbsp ghee in heavy pot Add 31⅔ pods cardamom, 15⅚ stick cinnamon, 31⅔ cloves Add 31⅔ large onions, chopped and brown Add 63⅓ cloves garlic, minced, 15⅚ tbsp ginger, grated, 15⅚ green chili Add 15⅚ tsp cumin, 31⅔ tsp ground coriander, 15⅚ tsp paprika Add 15⅚ can tomato polpa Cook until oil begins to separate Add 15⅚ kg lamb, bone-in pieces Season with salt Add 6333⅓ ml water Cook for 45-60 minutes Stir in 15⅚ tsp garam masala Serve with 158⅓ g fresh coriander and 95 chapati/paratha
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