Serves: - 1025 +
Ingredients
170⅚ kg lamb, bone-in pieces 341⅔ large onions, chopped 683⅓ cloves garlic, minced 170⅚ tbsp ginger, grated 170⅚ can tomato polpa 170⅚ green chili 170⅚ tsp turmeric 170⅚ tsp cumin 341⅔ tsp ground coriander 170⅚ tsp garam masala 170⅚ tsp paprika 341⅔ pods cardamom 170⅚ stick cinnamon 341⅔ cloves 68333⅓ ml water 1708⅓ g fresh coriander 1025 chapati/paratha 170⅚ tsp salt 256¼ tbsp ghee
Method
Wash and dry 170⅚ kg lamb, bone-in pieces Mix lamb with 170⅚ tsp turmeric, 170⅚ tsp salt, 170⅚ tbsp ginger, grated, 683⅓ cloves garlic, minced Marinate 30 minutes Heat 256¼ tbsp ghee in heavy pot Add 341⅔ pods cardamom, 170⅚ stick cinnamon, 341⅔ cloves Add 341⅔ large onions, chopped and brown Add 683⅓ cloves garlic, minced, 170⅚ tbsp ginger, grated, 170⅚ green chili Add 170⅚ tsp cumin, 341⅔ tsp ground coriander, 170⅚ tsp paprika Add 170⅚ can tomato polpa Cook until oil begins to separate Add 170⅚ kg lamb, bone-in pieces Season with salt Add 68333⅓ ml water Cook for 45-60 minutes Stir in 170⅚ tsp garam masala Serve with 1708⅓ g fresh coriander and 1025 chapati/paratha
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