Serves: - 1151 +
Ingredients
191⅚ kg lamb, bone-in pieces 383⅔ large onions, chopped 767⅓ cloves garlic, minced 191⅚ tbsp ginger, grated 191⅚ can tomato polpa 191⅚ green chili 191⅚ tsp turmeric 191⅚ tsp cumin 383⅔ tsp ground coriander 191⅚ tsp garam masala 191⅚ tsp paprika 383⅔ pods cardamom 191⅚ stick cinnamon 383⅔ cloves 76733⅓ ml water 1918⅓ g fresh coriander 1151 chapati/paratha 191⅚ tsp salt 287¾ tbsp ghee
Method
Wash and dry 191⅚ kg lamb, bone-in pieces Mix lamb with 191⅚ tsp turmeric, 191⅚ tsp salt, 191⅚ tbsp ginger, grated, 767⅓ cloves garlic, minced Marinate 30 minutes Heat 287¾ tbsp ghee in heavy pot Add 383⅔ pods cardamom, 191⅚ stick cinnamon, 383⅔ cloves Add 383⅔ large onions, chopped and brown Add 767⅓ cloves garlic, minced, 191⅚ tbsp ginger, grated, 191⅚ green chili Add 191⅚ tsp cumin, 383⅔ tsp ground coriander, 191⅚ tsp paprika Add 191⅚ can tomato polpa Cook until oil begins to separate Add 191⅚ kg lamb, bone-in pieces Season with salt Add 76733⅓ ml water Cook for 45-60 minutes Stir in 191⅚ tsp garam masala Serve with 1918⅓ g fresh coriander and 1151 chapati/paratha
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