Serves: - 1145 +
Ingredients
190⅚ kg lamb, bone-in pieces 381⅔ large onions, chopped 763⅓ cloves garlic, minced 190⅚ tbsp ginger, grated 190⅚ can tomato polpa 190⅚ green chili 190⅚ tsp turmeric 190⅚ tsp cumin 381⅔ tsp ground coriander 190⅚ tsp garam masala 190⅚ tsp paprika 381⅔ pods cardamom 190⅚ stick cinnamon 381⅔ cloves 76333⅓ ml water 1908⅓ g fresh coriander 1145 chapati/paratha 190⅚ tsp salt 286¼ tbsp ghee
Method
Wash and dry 190⅚ kg lamb, bone-in pieces Mix lamb with 190⅚ tsp turmeric, 190⅚ tsp salt, 190⅚ tbsp ginger, grated, 763⅓ cloves garlic, minced Marinate 30 minutes Heat 286¼ tbsp ghee in heavy pot Add 381⅔ pods cardamom, 190⅚ stick cinnamon, 381⅔ cloves Add 381⅔ large onions, chopped and brown Add 763⅓ cloves garlic, minced, 190⅚ tbsp ginger, grated, 190⅚ green chili Add 190⅚ tsp cumin, 381⅔ tsp ground coriander, 190⅚ tsp paprika Add 190⅚ can tomato polpa Cook until oil begins to separate Add 190⅚ kg lamb, bone-in pieces Season with salt Add 76333⅓ ml water Cook for 45-60 minutes Stir in 190⅚ tsp garam masala Serve with 1908⅓ g fresh coriander and 1145 chapati/paratha
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