Serves: - 1022 +
Ingredients
170⅓ kg lamb, bone-in pieces 340⅔ large onions, chopped 681⅓ cloves garlic, minced 170⅓ tbsp ginger, grated 170⅓ can tomato polpa 170⅓ green chili 170⅓ tsp turmeric 170⅓ tsp cumin 340⅔ tsp ground coriander 170⅓ tsp garam masala 170⅓ tsp paprika 340⅔ pods cardamom 170⅓ stick cinnamon 340⅔ cloves 68133⅓ ml water 1703⅓ g fresh coriander 1022 chapati/paratha 170⅓ tsp salt 255½ tbsp ghee
Method
Wash and dry 170⅓ kg lamb, bone-in pieces Mix lamb with 170⅓ tsp turmeric, 170⅓ tsp salt, 170⅓ tbsp ginger, grated, 681⅓ cloves garlic, minced Marinate 30 minutes Heat 255½ tbsp ghee in heavy pot Add 340⅔ pods cardamom, 170⅓ stick cinnamon, 340⅔ cloves Add 340⅔ large onions, chopped and brown Add 681⅓ cloves garlic, minced, 170⅓ tbsp ginger, grated, 170⅓ green chili Add 170⅓ tsp cumin, 340⅔ tsp ground coriander, 170⅓ tsp paprika Add 170⅓ can tomato polpa Cook until oil begins to separate Add 170⅓ kg lamb, bone-in pieces Season with salt Add 68133⅓ ml water Cook for 45-60 minutes Stir in 170⅓ tsp garam masala Serve with 1703⅓ g fresh coriander and 1022 chapati/paratha
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