Serves: - 1030 +
Ingredients
171⅔ kg lamb, bone-in pieces 343⅓ large onions, chopped 686⅔ cloves garlic, minced 171⅔ tbsp ginger, grated 171⅔ can tomato polpa 171⅔ green chili 171⅔ tsp turmeric 171⅔ tsp cumin 343⅓ tsp ground coriander 171⅔ tsp garam masala 171⅔ tsp paprika 343⅓ pods cardamom 171⅔ stick cinnamon 343⅓ cloves 68666⅔ ml water 1716⅔ g fresh coriander 1030 chapati/paratha 171⅔ tsp salt 257½ tbsp ghee
Method
Wash and dry 171⅔ kg lamb, bone-in pieces Mix lamb with 171⅔ tsp turmeric, 171⅔ tsp salt, 171⅔ tbsp ginger, grated, 686⅔ cloves garlic, minced Marinate 30 minutes Heat 257½ tbsp ghee in heavy pot Add 343⅓ pods cardamom, 171⅔ stick cinnamon, 343⅓ cloves Add 343⅓ large onions, chopped and brown Add 686⅔ cloves garlic, minced, 171⅔ tbsp ginger, grated, 171⅔ green chili Add 171⅔ tsp cumin, 343⅓ tsp ground coriander, 171⅔ tsp paprika Add 171⅔ can tomato polpa Cook until oil begins to separate Add 171⅔ kg lamb, bone-in pieces Season with salt Add 68666⅔ ml water Cook for 45-60 minutes Stir in 171⅔ tsp garam masala Serve with 1716⅔ g fresh coriander and 1030 chapati/paratha
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