Serves: - 1066 +
Ingredients
177⅔ kg lamb, bone-in pieces 355⅓ large onions, chopped 710⅔ cloves garlic, minced 177⅔ tbsp ginger, grated 177⅔ can tomato polpa 177⅔ green chili 177⅔ tsp turmeric 177⅔ tsp cumin 355⅓ tsp ground coriander 177⅔ tsp garam masala 177⅔ tsp paprika 355⅓ pods cardamom 177⅔ stick cinnamon 355⅓ cloves 71066⅔ ml water 1776⅔ g fresh coriander 1066 chapati/paratha 177⅔ tsp salt 266½ tbsp ghee
Method
Wash and dry 177⅔ kg lamb, bone-in pieces Mix lamb with 177⅔ tsp turmeric, 177⅔ tsp salt, 177⅔ tbsp ginger, grated, 710⅔ cloves garlic, minced Marinate 30 minutes Heat 266½ tbsp ghee in heavy pot Add 355⅓ pods cardamom, 177⅔ stick cinnamon, 355⅓ cloves Add 355⅓ large onions, chopped and brown Add 710⅔ cloves garlic, minced, 177⅔ tbsp ginger, grated, 177⅔ green chili Add 177⅔ tsp cumin, 355⅓ tsp ground coriander, 177⅔ tsp paprika Add 177⅔ can tomato polpa Cook until oil begins to separate Add 177⅔ kg lamb, bone-in pieces Season with salt Add 71066⅔ ml water Cook for 45-60 minutes Stir in 177⅔ tsp garam masala Serve with 1776⅔ g fresh coriander and 1066 chapati/paratha
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