Serves: - 1046 +
Ingredients
174⅓ kg lamb, bone-in pieces 348⅔ large onions, chopped 697⅓ cloves garlic, minced 174⅓ tbsp ginger, grated 174⅓ can tomato polpa 174⅓ green chili 174⅓ tsp turmeric 174⅓ tsp cumin 348⅔ tsp ground coriander 174⅓ tsp garam masala 174⅓ tsp paprika 348⅔ pods cardamom 174⅓ stick cinnamon 348⅔ cloves 69733⅓ ml water 1743⅓ g fresh coriander 1046 chapati/paratha 174⅓ tsp salt 261½ tbsp ghee
Method
Wash and dry 174⅓ kg lamb, bone-in pieces Mix lamb with 174⅓ tsp turmeric, 174⅓ tsp salt, 174⅓ tbsp ginger, grated, 697⅓ cloves garlic, minced Marinate 30 minutes Heat 261½ tbsp ghee in heavy pot Add 348⅔ pods cardamom, 174⅓ stick cinnamon, 348⅔ cloves Add 348⅔ large onions, chopped and brown Add 697⅓ cloves garlic, minced, 174⅓ tbsp ginger, grated, 174⅓ green chili Add 174⅓ tsp cumin, 348⅔ tsp ground coriander, 174⅓ tsp paprika Add 174⅓ can tomato polpa Cook until oil begins to separate Add 174⅓ kg lamb, bone-in pieces Season with salt Add 69733⅓ ml water Cook for 45-60 minutes Stir in 174⅓ tsp garam masala Serve with 1743⅓ g fresh coriander and 1046 chapati/paratha
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