Serves: - 1127 +
Ingredients
187⅚ kg lamb, bone-in pieces 375⅔ large onions, chopped 751⅓ cloves garlic, minced 187⅚ tbsp ginger, grated 187⅚ can tomato polpa 187⅚ green chili 187⅚ tsp turmeric 187⅚ tsp cumin 375⅔ tsp ground coriander 187⅚ tsp garam masala 187⅚ tsp paprika 375⅔ pods cardamom 187⅚ stick cinnamon 375⅔ cloves 75133⅓ ml water 1878⅓ g fresh coriander 1127 chapati/paratha 187⅚ tsp salt 281¾ tbsp ghee
Method
Wash and dry 187⅚ kg lamb, bone-in pieces Mix lamb with 187⅚ tsp turmeric, 187⅚ tsp salt, 187⅚ tbsp ginger, grated, 751⅓ cloves garlic, minced Marinate 30 minutes Heat 281¾ tbsp ghee in heavy pot Add 375⅔ pods cardamom, 187⅚ stick cinnamon, 375⅔ cloves Add 375⅔ large onions, chopped and brown Add 751⅓ cloves garlic, minced, 187⅚ tbsp ginger, grated, 187⅚ green chili Add 187⅚ tsp cumin, 375⅔ tsp ground coriander, 187⅚ tsp paprika Add 187⅚ can tomato polpa Cook until oil begins to separate Add 187⅚ kg lamb, bone-in pieces Season with salt Add 75133⅓ ml water Cook for 45-60 minutes Stir in 187⅚ tsp garam masala Serve with 1878⅓ g fresh coriander and 1127 chapati/paratha
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