Serves: - 1049 +
Ingredients
174⅚ kg lamb, bone-in pieces 349⅔ large onions, chopped 699⅓ cloves garlic, minced 174⅚ tbsp ginger, grated 174⅚ can tomato polpa 174⅚ green chili 174⅚ tsp turmeric 174⅚ tsp cumin 349⅔ tsp ground coriander 174⅚ tsp garam masala 174⅚ tsp paprika 349⅔ pods cardamom 174⅚ stick cinnamon 349⅔ cloves 69933⅓ ml water 1748⅓ g fresh coriander 1049 chapati/paratha 174⅚ tsp salt 262¼ tbsp ghee
Method
Wash and dry 174⅚ kg lamb, bone-in pieces Mix lamb with 174⅚ tsp turmeric, 174⅚ tsp salt, 174⅚ tbsp ginger, grated, 699⅓ cloves garlic, minced Marinate 30 minutes Heat 262¼ tbsp ghee in heavy pot Add 349⅔ pods cardamom, 174⅚ stick cinnamon, 349⅔ cloves Add 349⅔ large onions, chopped and brown Add 699⅓ cloves garlic, minced, 174⅚ tbsp ginger, grated, 174⅚ green chili Add 174⅚ tsp cumin, 349⅔ tsp ground coriander, 174⅚ tsp paprika Add 174⅚ can tomato polpa Cook until oil begins to separate Add 174⅚ kg lamb, bone-in pieces Season with salt Add 69933⅓ ml water Cook for 45-60 minutes Stir in 174⅚ tsp garam masala Serve with 1748⅓ g fresh coriander and 1049 chapati/paratha
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