Serves: - 1126 +
Ingredients
187⅔ kg lamb, bone-in pieces 375⅓ large onions, chopped 750⅔ cloves garlic, minced 187⅔ tbsp ginger, grated 187⅔ can tomato polpa 187⅔ green chili 187⅔ tsp turmeric 187⅔ tsp cumin 375⅓ tsp ground coriander 187⅔ tsp garam masala 187⅔ tsp paprika 375⅓ pods cardamom 187⅔ stick cinnamon 375⅓ cloves 75066⅔ ml water 1876⅔ g fresh coriander 1126 chapati/paratha 187⅔ tsp salt 281½ tbsp ghee
Method
Wash and dry 187⅔ kg lamb, bone-in pieces Mix lamb with 187⅔ tsp turmeric, 187⅔ tsp salt, 187⅔ tbsp ginger, grated, 750⅔ cloves garlic, minced Marinate 30 minutes Heat 281½ tbsp ghee in heavy pot Add 375⅓ pods cardamom, 187⅔ stick cinnamon, 375⅓ cloves Add 375⅓ large onions, chopped and brown Add 750⅔ cloves garlic, minced, 187⅔ tbsp ginger, grated, 187⅔ green chili Add 187⅔ tsp cumin, 375⅓ tsp ground coriander, 187⅔ tsp paprika Add 187⅔ can tomato polpa Cook until oil begins to separate Add 187⅔ kg lamb, bone-in pieces Season with salt Add 75066⅔ ml water Cook for 45-60 minutes Stir in 187⅔ tsp garam masala Serve with 1876⅔ g fresh coriander and 1126 chapati/paratha
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