Serves: - 1162 +
Ingredients
193⅔ kg lamb, bone-in pieces 387⅓ large onions, chopped 774⅔ cloves garlic, minced 193⅔ tbsp ginger, grated 193⅔ can tomato polpa 193⅔ green chili 193⅔ tsp turmeric 193⅔ tsp cumin 387⅓ tsp ground coriander 193⅔ tsp garam masala 193⅔ tsp paprika 387⅓ pods cardamom 193⅔ stick cinnamon 387⅓ cloves 77466⅔ ml water 1936⅔ g fresh coriander 1162 chapati/paratha 193⅔ tsp salt 290½ tbsp ghee
Method
Wash and dry 193⅔ kg lamb, bone-in pieces Mix lamb with 193⅔ tsp turmeric, 193⅔ tsp salt, 193⅔ tbsp ginger, grated, 774⅔ cloves garlic, minced Marinate 30 minutes Heat 290½ tbsp ghee in heavy pot Add 387⅓ pods cardamom, 193⅔ stick cinnamon, 387⅓ cloves Add 387⅓ large onions, chopped and brown Add 774⅔ cloves garlic, minced, 193⅔ tbsp ginger, grated, 193⅔ green chili Add 193⅔ tsp cumin, 387⅓ tsp ground coriander, 193⅔ tsp paprika Add 193⅔ can tomato polpa Cook until oil begins to separate Add 193⅔ kg lamb, bone-in pieces Season with salt Add 77466⅔ ml water Cook for 45-60 minutes Stir in 193⅔ tsp garam masala Serve with 1936⅔ g fresh coriander and 1162 chapati/paratha
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