Serves: - 1142 +
Ingredients
190⅓ kg lamb, bone-in pieces 380⅔ large onions, chopped 761⅓ cloves garlic, minced 190⅓ tbsp ginger, grated 190⅓ can tomato polpa 190⅓ green chili 190⅓ tsp turmeric 190⅓ tsp cumin 380⅔ tsp ground coriander 190⅓ tsp garam masala 190⅓ tsp paprika 380⅔ pods cardamom 190⅓ stick cinnamon 380⅔ cloves 76133⅓ ml water 1903⅓ g fresh coriander 1142 chapati/paratha 190⅓ tsp salt 285½ tbsp ghee
Method
Wash and dry 190⅓ kg lamb, bone-in pieces Mix lamb with 190⅓ tsp turmeric, 190⅓ tsp salt, 190⅓ tbsp ginger, grated, 761⅓ cloves garlic, minced Marinate 30 minutes Heat 285½ tbsp ghee in heavy pot Add 380⅔ pods cardamom, 190⅓ stick cinnamon, 380⅔ cloves Add 380⅔ large onions, chopped and brown Add 761⅓ cloves garlic, minced, 190⅓ tbsp ginger, grated, 190⅓ green chili Add 190⅓ tsp cumin, 380⅔ tsp ground coriander, 190⅓ tsp paprika Add 190⅓ can tomato polpa Cook until oil begins to separate Add 190⅓ kg lamb, bone-in pieces Season with salt Add 76133⅓ ml water Cook for 45-60 minutes Stir in 190⅓ tsp garam masala Serve with 1903⅓ g fresh coriander and 1142 chapati/paratha
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