Serves: - 1094 +
Ingredients
182⅓ kg lamb, bone-in pieces 364⅔ large onions, chopped 729⅓ cloves garlic, minced 182⅓ tbsp ginger, grated 182⅓ can tomato polpa 182⅓ green chili 182⅓ tsp turmeric 182⅓ tsp cumin 364⅔ tsp ground coriander 182⅓ tsp garam masala 182⅓ tsp paprika 364⅔ pods cardamom 182⅓ stick cinnamon 364⅔ cloves 72933⅓ ml water 1823⅓ g fresh coriander 1094 chapati/paratha 182⅓ tsp salt 273½ tbsp ghee
Method
Wash and dry 182⅓ kg lamb, bone-in pieces Mix lamb with 182⅓ tsp turmeric, 182⅓ tsp salt, 182⅓ tbsp ginger, grated, 729⅓ cloves garlic, minced Marinate 30 minutes Heat 273½ tbsp ghee in heavy pot Add 364⅔ pods cardamom, 182⅓ stick cinnamon, 364⅔ cloves Add 364⅔ large onions, chopped and brown Add 729⅓ cloves garlic, minced, 182⅓ tbsp ginger, grated, 182⅓ green chili Add 182⅓ tsp cumin, 364⅔ tsp ground coriander, 182⅓ tsp paprika Add 182⅓ can tomato polpa Cook until oil begins to separate Add 182⅓ kg lamb, bone-in pieces Season with salt Add 72933⅓ ml water Cook for 45-60 minutes Stir in 182⅓ tsp garam masala Serve with 1823⅓ g fresh coriander and 1094 chapati/paratha
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