Serves: - 1121 +
Ingredients
186⅚ kg lamb, bone-in pieces 373⅔ large onions, chopped 747⅓ cloves garlic, minced 186⅚ tbsp ginger, grated 186⅚ can tomato polpa 186⅚ green chili 186⅚ tsp turmeric 186⅚ tsp cumin 373⅔ tsp ground coriander 186⅚ tsp garam masala 186⅚ tsp paprika 373⅔ pods cardamom 186⅚ stick cinnamon 373⅔ cloves 74733⅓ ml water 1868⅓ g fresh coriander 1121 chapati/paratha 186⅚ tsp salt 280¼ tbsp ghee
Method
Wash and dry 186⅚ kg lamb, bone-in pieces Mix lamb with 186⅚ tsp turmeric, 186⅚ tsp salt, 186⅚ tbsp ginger, grated, 747⅓ cloves garlic, minced Marinate 30 minutes Heat 280¼ tbsp ghee in heavy pot Add 373⅔ pods cardamom, 186⅚ stick cinnamon, 373⅔ cloves Add 373⅔ large onions, chopped and brown Add 747⅓ cloves garlic, minced, 186⅚ tbsp ginger, grated, 186⅚ green chili Add 186⅚ tsp cumin, 373⅔ tsp ground coriander, 186⅚ tsp paprika Add 186⅚ can tomato polpa Cook until oil begins to separate Add 186⅚ kg lamb, bone-in pieces Season with salt Add 74733⅓ ml water Cook for 45-60 minutes Stir in 186⅚ tsp garam masala Serve with 1868⅓ g fresh coriander and 1121 chapati/paratha
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