Serves: - 982 +
Ingredients
163⅔ kg lamb, bone-in pieces 327⅓ large onions, chopped 654⅔ cloves garlic, minced 163⅔ tbsp ginger, grated 163⅔ can tomato polpa 163⅔ green chili 163⅔ tsp turmeric 163⅔ tsp cumin 327⅓ tsp ground coriander 163⅔ tsp garam masala 163⅔ tsp paprika 327⅓ pods cardamom 163⅔ stick cinnamon 327⅓ cloves 65466⅔ ml water 1636⅔ g fresh coriander 982 chapati/paratha 163⅔ tsp salt 245½ tbsp ghee
Method
Wash and dry 163⅔ kg lamb, bone-in pieces Mix lamb with 163⅔ tsp turmeric, 163⅔ tsp salt, 163⅔ tbsp ginger, grated, 654⅔ cloves garlic, minced Marinate 30 minutes Heat 245½ tbsp ghee in heavy pot Add 327⅓ pods cardamom, 163⅔ stick cinnamon, 327⅓ cloves Add 327⅓ large onions, chopped and brown Add 654⅔ cloves garlic, minced, 163⅔ tbsp ginger, grated, 163⅔ green chili Add 163⅔ tsp cumin, 327⅓ tsp ground coriander, 163⅔ tsp paprika Add 163⅔ can tomato polpa Cook until oil begins to separate Add 163⅔ kg lamb, bone-in pieces Season with salt Add 65466⅔ ml water Cook for 45-60 minutes Stir in 163⅔ tsp garam masala Serve with 1636⅔ g fresh coriander and 982 chapati/paratha
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