Serves: - 1021 +
Ingredients
170⅙ kg lamb, bone-in pieces 340⅓ large onions, chopped 680⅔ cloves garlic, minced 170⅙ tbsp ginger, grated 170⅙ can tomato polpa 170⅙ green chili 170⅙ tsp turmeric 170⅙ tsp cumin 340⅓ tsp ground coriander 170⅙ tsp garam masala 170⅙ tsp paprika 340⅓ pods cardamom 170⅙ stick cinnamon 340⅓ cloves 68066⅔ ml water 1701⅔ g fresh coriander 1021 chapati/paratha 170⅙ tsp salt 255¼ tbsp ghee
Method
Wash and dry 170⅙ kg lamb, bone-in pieces Mix lamb with 170⅙ tsp turmeric, 170⅙ tsp salt, 170⅙ tbsp ginger, grated, 680⅔ cloves garlic, minced Marinate 30 minutes Heat 255¼ tbsp ghee in heavy pot Add 340⅓ pods cardamom, 170⅙ stick cinnamon, 340⅓ cloves Add 340⅓ large onions, chopped and brown Add 680⅔ cloves garlic, minced, 170⅙ tbsp ginger, grated, 170⅙ green chili Add 170⅙ tsp cumin, 340⅓ tsp ground coriander, 170⅙ tsp paprika Add 170⅙ can tomato polpa Cook until oil begins to separate Add 170⅙ kg lamb, bone-in pieces Season with salt Add 68066⅔ ml water Cook for 45-60 minutes Stir in 170⅙ tsp garam masala Serve with 1701⅔ g fresh coriander and 1021 chapati/paratha
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