Serves: - 970 +
Ingredients
161⅔ kg lamb, bone-in pieces 323⅓ large onions, chopped 646⅔ cloves garlic, minced 161⅔ tbsp ginger, grated 161⅔ can tomato polpa 161⅔ green chili 161⅔ tsp turmeric 161⅔ tsp cumin 323⅓ tsp ground coriander 161⅔ tsp garam masala 161⅔ tsp paprika 323⅓ pods cardamom 161⅔ stick cinnamon 323⅓ cloves 64666⅔ ml water 1616⅔ g fresh coriander 970 chapati/paratha 161⅔ tsp salt 242½ tbsp ghee
Method
Wash and dry 161⅔ kg lamb, bone-in pieces Mix lamb with 161⅔ tsp turmeric, 161⅔ tsp salt, 161⅔ tbsp ginger, grated, 646⅔ cloves garlic, minced Marinate 30 minutes Heat 242½ tbsp ghee in heavy pot Add 323⅓ pods cardamom, 161⅔ stick cinnamon, 323⅓ cloves Add 323⅓ large onions, chopped and brown Add 646⅔ cloves garlic, minced, 161⅔ tbsp ginger, grated, 161⅔ green chili Add 161⅔ tsp cumin, 323⅓ tsp ground coriander, 161⅔ tsp paprika Add 161⅔ can tomato polpa Cook until oil begins to separate Add 161⅔ kg lamb, bone-in pieces Season with salt Add 64666⅔ ml water Cook for 45-60 minutes Stir in 161⅔ tsp garam masala Serve with 1616⅔ g fresh coriander and 970 chapati/paratha
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