Serves: - 1124 +
Ingredients
187⅓ kg lamb, bone-in pieces 374⅔ large onions, chopped 749⅓ cloves garlic, minced 187⅓ tbsp ginger, grated 187⅓ can tomato polpa 187⅓ green chili 187⅓ tsp turmeric 187⅓ tsp cumin 374⅔ tsp ground coriander 187⅓ tsp garam masala 187⅓ tsp paprika 374⅔ pods cardamom 187⅓ stick cinnamon 374⅔ cloves 74933⅓ ml water 1873⅓ g fresh coriander 1124 chapati/paratha 187⅓ tsp salt 281 tbsp ghee
Method
Wash and dry 187⅓ kg lamb, bone-in pieces Mix lamb with 187⅓ tsp turmeric, 187⅓ tsp salt, 187⅓ tbsp ginger, grated, 749⅓ cloves garlic, minced Marinate 30 minutes Heat 281 tbsp ghee in heavy pot Add 374⅔ pods cardamom, 187⅓ stick cinnamon, 374⅔ cloves Add 374⅔ large onions, chopped and brown Add 749⅓ cloves garlic, minced, 187⅓ tbsp ginger, grated, 187⅓ green chili Add 187⅓ tsp cumin, 374⅔ tsp ground coriander, 187⅓ tsp paprika Add 187⅓ can tomato polpa Cook until oil begins to separate Add 187⅓ kg lamb, bone-in pieces Season with salt Add 74933⅓ ml water Cook for 45-60 minutes Stir in 187⅓ tsp garam masala Serve with 1873⅓ g fresh coriander and 1124 chapati/paratha
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