Serves: - 1024 +
Ingredients
170⅔ kg lamb, bone-in pieces 341⅓ large onions, chopped 682⅔ cloves garlic, minced 170⅔ tbsp ginger, grated 170⅔ can tomato polpa 170⅔ green chili 170⅔ tsp turmeric 170⅔ tsp cumin 341⅓ tsp ground coriander 170⅔ tsp garam masala 170⅔ tsp paprika 341⅓ pods cardamom 170⅔ stick cinnamon 341⅓ cloves 68266⅔ ml water 1706⅔ g fresh coriander 1024 chapati/paratha 170⅔ tsp salt 256 tbsp ghee
Method
Wash and dry 170⅔ kg lamb, bone-in pieces Mix lamb with 170⅔ tsp turmeric, 170⅔ tsp salt, 170⅔ tbsp ginger, grated, 682⅔ cloves garlic, minced Marinate 30 minutes Heat 256 tbsp ghee in heavy pot Add 341⅓ pods cardamom, 170⅔ stick cinnamon, 341⅓ cloves Add 341⅓ large onions, chopped and brown Add 682⅔ cloves garlic, minced, 170⅔ tbsp ginger, grated, 170⅔ green chili Add 170⅔ tsp cumin, 341⅓ tsp ground coriander, 170⅔ tsp paprika Add 170⅔ can tomato polpa Cook until oil begins to separate Add 170⅔ kg lamb, bone-in pieces Season with salt Add 68266⅔ ml water Cook for 45-60 minutes Stir in 170⅔ tsp garam masala Serve with 1706⅔ g fresh coriander and 1024 chapati/paratha
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