Serves: - 1034 +
Ingredients
172⅓ kg lamb, bone-in pieces 344⅔ large onions, chopped 689⅓ cloves garlic, minced 172⅓ tbsp ginger, grated 172⅓ can tomato polpa 172⅓ green chili 172⅓ tsp turmeric 172⅓ tsp cumin 344⅔ tsp ground coriander 172⅓ tsp garam masala 172⅓ tsp paprika 344⅔ pods cardamom 172⅓ stick cinnamon 344⅔ cloves 68933⅓ ml water 1723⅓ g fresh coriander 1034 chapati/paratha 172⅓ tsp salt 258½ tbsp ghee
Method
Wash and dry 172⅓ kg lamb, bone-in pieces Mix lamb with 172⅓ tsp turmeric, 172⅓ tsp salt, 172⅓ tbsp ginger, grated, 689⅓ cloves garlic, minced Marinate 30 minutes Heat 258½ tbsp ghee in heavy pot Add 344⅔ pods cardamom, 172⅓ stick cinnamon, 344⅔ cloves Add 344⅔ large onions, chopped and brown Add 689⅓ cloves garlic, minced, 172⅓ tbsp ginger, grated, 172⅓ green chili Add 172⅓ tsp cumin, 344⅔ tsp ground coriander, 172⅓ tsp paprika Add 172⅓ can tomato polpa Cook until oil begins to separate Add 172⅓ kg lamb, bone-in pieces Season with salt Add 68933⅓ ml water Cook for 45-60 minutes Stir in 172⅓ tsp garam masala Serve with 1723⅓ g fresh coriander and 1034 chapati/paratha
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