Serves: - 1031 +
Ingredients
171⅚ kg lamb, bone-in pieces 343⅔ large onions, chopped 687⅓ cloves garlic, minced 171⅚ tbsp ginger, grated 171⅚ can tomato polpa 171⅚ green chili 171⅚ tsp turmeric 171⅚ tsp cumin 343⅔ tsp ground coriander 171⅚ tsp garam masala 171⅚ tsp paprika 343⅔ pods cardamom 171⅚ stick cinnamon 343⅔ cloves 68733⅓ ml water 1718⅓ g fresh coriander 1031 chapati/paratha 171⅚ tsp salt 257¾ tbsp ghee
Method
Wash and dry 171⅚ kg lamb, bone-in pieces Mix lamb with 171⅚ tsp turmeric, 171⅚ tsp salt, 171⅚ tbsp ginger, grated, 687⅓ cloves garlic, minced Marinate 30 minutes Heat 257¾ tbsp ghee in heavy pot Add 343⅔ pods cardamom, 171⅚ stick cinnamon, 343⅔ cloves Add 343⅔ large onions, chopped and brown Add 687⅓ cloves garlic, minced, 171⅚ tbsp ginger, grated, 171⅚ green chili Add 171⅚ tsp cumin, 343⅔ tsp ground coriander, 171⅚ tsp paprika Add 171⅚ can tomato polpa Cook until oil begins to separate Add 171⅚ kg lamb, bone-in pieces Season with salt Add 68733⅓ ml water Cook for 45-60 minutes Stir in 171⅚ tsp garam masala Serve with 1718⅓ g fresh coriander and 1031 chapati/paratha
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