Serves: - 992 +
Ingredients
165⅓ kg lamb, bone-in pieces 330⅔ large onions, chopped 661⅓ cloves garlic, minced 165⅓ tbsp ginger, grated 165⅓ can tomato polpa 165⅓ green chili 165⅓ tsp turmeric 165⅓ tsp cumin 330⅔ tsp ground coriander 165⅓ tsp garam masala 165⅓ tsp paprika 330⅔ pods cardamom 165⅓ stick cinnamon 330⅔ cloves 66133⅓ ml water 1653⅓ g fresh coriander 992 chapati/paratha 165⅓ tsp salt 248 tbsp ghee
Method
Wash and dry 165⅓ kg lamb, bone-in pieces Mix lamb with 165⅓ tsp turmeric, 165⅓ tsp salt, 165⅓ tbsp ginger, grated, 661⅓ cloves garlic, minced Marinate 30 minutes Heat 248 tbsp ghee in heavy pot Add 330⅔ pods cardamom, 165⅓ stick cinnamon, 330⅔ cloves Add 330⅔ large onions, chopped and brown Add 661⅓ cloves garlic, minced, 165⅓ tbsp ginger, grated, 165⅓ green chili Add 165⅓ tsp cumin, 330⅔ tsp ground coriander, 165⅓ tsp paprika Add 165⅓ can tomato polpa Cook until oil begins to separate Add 165⅓ kg lamb, bone-in pieces Season with salt Add 66133⅓ ml water Cook for 45-60 minutes Stir in 165⅓ tsp garam masala Serve with 1653⅓ g fresh coriander and 992 chapati/paratha
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