Serves: - 1043 +
Ingredients
173⅚ kg lamb, bone-in pieces 347⅔ large onions, chopped 695⅓ cloves garlic, minced 173⅚ tbsp ginger, grated 173⅚ can tomato polpa 173⅚ green chili 173⅚ tsp turmeric 173⅚ tsp cumin 347⅔ tsp ground coriander 173⅚ tsp garam masala 173⅚ tsp paprika 347⅔ pods cardamom 173⅚ stick cinnamon 347⅔ cloves 69533⅓ ml water 1738⅓ g fresh coriander 1043 chapati/paratha 173⅚ tsp salt 260¾ tbsp ghee
Method
Wash and dry 173⅚ kg lamb, bone-in pieces Mix lamb with 173⅚ tsp turmeric, 173⅚ tsp salt, 173⅚ tbsp ginger, grated, 695⅓ cloves garlic, minced Marinate 30 minutes Heat 260¾ tbsp ghee in heavy pot Add 347⅔ pods cardamom, 173⅚ stick cinnamon, 347⅔ cloves Add 347⅔ large onions, chopped and brown Add 695⅓ cloves garlic, minced, 173⅚ tbsp ginger, grated, 173⅚ green chili Add 173⅚ tsp cumin, 347⅔ tsp ground coriander, 173⅚ tsp paprika Add 173⅚ can tomato polpa Cook until oil begins to separate Add 173⅚ kg lamb, bone-in pieces Season with salt Add 69533⅓ ml water Cook for 45-60 minutes Stir in 173⅚ tsp garam masala Serve with 1738⅓ g fresh coriander and 1043 chapati/paratha
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