Serves: - 994 +
Ingredients
165⅔ kg lamb, bone-in pieces 331⅓ large onions, chopped 662⅔ cloves garlic, minced 165⅔ tbsp ginger, grated 165⅔ can tomato polpa 165⅔ green chili 165⅔ tsp turmeric 165⅔ tsp cumin 331⅓ tsp ground coriander 165⅔ tsp garam masala 165⅔ tsp paprika 331⅓ pods cardamom 165⅔ stick cinnamon 331⅓ cloves 66266⅔ ml water 1656⅔ g fresh coriander 994 chapati/paratha 165⅔ tsp salt 248½ tbsp ghee
Method
Wash and dry 165⅔ kg lamb, bone-in pieces Mix lamb with 165⅔ tsp turmeric, 165⅔ tsp salt, 165⅔ tbsp ginger, grated, 662⅔ cloves garlic, minced Marinate 30 minutes Heat 248½ tbsp ghee in heavy pot Add 331⅓ pods cardamom, 165⅔ stick cinnamon, 331⅓ cloves Add 331⅓ large onions, chopped and brown Add 662⅔ cloves garlic, minced, 165⅔ tbsp ginger, grated, 165⅔ green chili Add 165⅔ tsp cumin, 331⅓ tsp ground coriander, 165⅔ tsp paprika Add 165⅔ can tomato polpa Cook until oil begins to separate Add 165⅔ kg lamb, bone-in pieces Season with salt Add 66266⅔ ml water Cook for 45-60 minutes Stir in 165⅔ tsp garam masala Serve with 1656⅔ g fresh coriander and 994 chapati/paratha
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