Serves: - 1166 +
Ingredients
194⅓ kg lamb, bone-in pieces 388⅔ large onions, chopped 777⅓ cloves garlic, minced 194⅓ tbsp ginger, grated 194⅓ can tomato polpa 194⅓ green chili 194⅓ tsp turmeric 194⅓ tsp cumin 388⅔ tsp ground coriander 194⅓ tsp garam masala 194⅓ tsp paprika 388⅔ pods cardamom 194⅓ stick cinnamon 388⅔ cloves 77733⅓ ml water 1943⅓ g fresh coriander 1166 chapati/paratha 194⅓ tsp salt 291½ tbsp ghee
Method
Wash and dry 194⅓ kg lamb, bone-in pieces Mix lamb with 194⅓ tsp turmeric, 194⅓ tsp salt, 194⅓ tbsp ginger, grated, 777⅓ cloves garlic, minced Marinate 30 minutes Heat 291½ tbsp ghee in heavy pot Add 388⅔ pods cardamom, 194⅓ stick cinnamon, 388⅔ cloves Add 388⅔ large onions, chopped and brown Add 777⅓ cloves garlic, minced, 194⅓ tbsp ginger, grated, 194⅓ green chili Add 194⅓ tsp cumin, 388⅔ tsp ground coriander, 194⅓ tsp paprika Add 194⅓ can tomato polpa Cook until oil begins to separate Add 194⅓ kg lamb, bone-in pieces Season with salt Add 77733⅓ ml water Cook for 45-60 minutes Stir in 194⅓ tsp garam masala Serve with 1943⅓ g fresh coriander and 1166 chapati/paratha
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