Serves: - 1138 +
Ingredients
189⅔ kg lamb, bone-in pieces 379⅓ large onions, chopped 758⅔ cloves garlic, minced 189⅔ tbsp ginger, grated 189⅔ can tomato polpa 189⅔ green chili 189⅔ tsp turmeric 189⅔ tsp cumin 379⅓ tsp ground coriander 189⅔ tsp garam masala 189⅔ tsp paprika 379⅓ pods cardamom 189⅔ stick cinnamon 379⅓ cloves 75866⅔ ml water 1896⅔ g fresh coriander 1138 chapati/paratha 189⅔ tsp salt 284½ tbsp ghee
Method
Wash and dry 189⅔ kg lamb, bone-in pieces Mix lamb with 189⅔ tsp turmeric, 189⅔ tsp salt, 189⅔ tbsp ginger, grated, 758⅔ cloves garlic, minced Marinate 30 minutes Heat 284½ tbsp ghee in heavy pot Add 379⅓ pods cardamom, 189⅔ stick cinnamon, 379⅓ cloves Add 379⅓ large onions, chopped and brown Add 758⅔ cloves garlic, minced, 189⅔ tbsp ginger, grated, 189⅔ green chili Add 189⅔ tsp cumin, 379⅓ tsp ground coriander, 189⅔ tsp paprika Add 189⅔ can tomato polpa Cook until oil begins to separate Add 189⅔ kg lamb, bone-in pieces Season with salt Add 75866⅔ ml water Cook for 45-60 minutes Stir in 189⅔ tsp garam masala Serve with 1896⅔ g fresh coriander and 1138 chapati/paratha
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