Serves: - 1015 +
Ingredients
169⅙ kg lamb, bone-in pieces 338⅓ large onions, chopped 676⅔ cloves garlic, minced 169⅙ tbsp ginger, grated 169⅙ can tomato polpa 169⅙ green chili 169⅙ tsp turmeric 169⅙ tsp cumin 338⅓ tsp ground coriander 169⅙ tsp garam masala 169⅙ tsp paprika 338⅓ pods cardamom 169⅙ stick cinnamon 338⅓ cloves 67666⅔ ml water 1691⅔ g fresh coriander 1015 chapati/paratha 169⅙ tsp salt 253¾ tbsp ghee
Method
Wash and dry 169⅙ kg lamb, bone-in pieces Mix lamb with 169⅙ tsp turmeric, 169⅙ tsp salt, 169⅙ tbsp ginger, grated, 676⅔ cloves garlic, minced Marinate 30 minutes Heat 253¾ tbsp ghee in heavy pot Add 338⅓ pods cardamom, 169⅙ stick cinnamon, 338⅓ cloves Add 338⅓ large onions, chopped and brown Add 676⅔ cloves garlic, minced, 169⅙ tbsp ginger, grated, 169⅙ green chili Add 169⅙ tsp cumin, 338⅓ tsp ground coriander, 169⅙ tsp paprika Add 169⅙ can tomato polpa Cook until oil begins to separate Add 169⅙ kg lamb, bone-in pieces Season with salt Add 67666⅔ ml water Cook for 45-60 minutes Stir in 169⅙ tsp garam masala Serve with 1691⅔ g fresh coriander and 1015 chapati/paratha
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