Serves: - 1130 +
Ingredients
188⅓ kg lamb, bone-in pieces 376⅔ large onions, chopped 753⅓ cloves garlic, minced 188⅓ tbsp ginger, grated 188⅓ can tomato polpa 188⅓ green chili 188⅓ tsp turmeric 188⅓ tsp cumin 376⅔ tsp ground coriander 188⅓ tsp garam masala 188⅓ tsp paprika 376⅔ pods cardamom 188⅓ stick cinnamon 376⅔ cloves 75333⅓ ml water 1883⅓ g fresh coriander 1130 chapati/paratha 188⅓ tsp salt 282½ tbsp ghee
Method
Wash and dry 188⅓ kg lamb, bone-in pieces Mix lamb with 188⅓ tsp turmeric, 188⅓ tsp salt, 188⅓ tbsp ginger, grated, 753⅓ cloves garlic, minced Marinate 30 minutes Heat 282½ tbsp ghee in heavy pot Add 376⅔ pods cardamom, 188⅓ stick cinnamon, 376⅔ cloves Add 376⅔ large onions, chopped and brown Add 753⅓ cloves garlic, minced, 188⅓ tbsp ginger, grated, 188⅓ green chili Add 188⅓ tsp cumin, 376⅔ tsp ground coriander, 188⅓ tsp paprika Add 188⅓ can tomato polpa Cook until oil begins to separate Add 188⅓ kg lamb, bone-in pieces Season with salt Add 75333⅓ ml water Cook for 45-60 minutes Stir in 188⅓ tsp garam masala Serve with 1883⅓ g fresh coriander and 1130 chapati/paratha
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