Serves: - 1175 +
Ingredients
195⅚ kg lamb, bone-in pieces 391⅔ large onions, chopped 783⅓ cloves garlic, minced 195⅚ tbsp ginger, grated 195⅚ can tomato polpa 195⅚ green chili 195⅚ tsp turmeric 195⅚ tsp cumin 391⅔ tsp ground coriander 195⅚ tsp garam masala 195⅚ tsp paprika 391⅔ pods cardamom 195⅚ stick cinnamon 391⅔ cloves 78333⅓ ml water 1958⅓ g fresh coriander 1175 chapati/paratha 195⅚ tsp salt 293¾ tbsp ghee
Method
Wash and dry 195⅚ kg lamb, bone-in pieces Mix lamb with 195⅚ tsp turmeric, 195⅚ tsp salt, 195⅚ tbsp ginger, grated, 783⅓ cloves garlic, minced Marinate 30 minutes Heat 293¾ tbsp ghee in heavy pot Add 391⅔ pods cardamom, 195⅚ stick cinnamon, 391⅔ cloves Add 391⅔ large onions, chopped and brown Add 783⅓ cloves garlic, minced, 195⅚ tbsp ginger, grated, 195⅚ green chili Add 195⅚ tsp cumin, 391⅔ tsp ground coriander, 195⅚ tsp paprika Add 195⅚ can tomato polpa Cook until oil begins to separate Add 195⅚ kg lamb, bone-in pieces Season with salt Add 78333⅓ ml water Cook for 45-60 minutes Stir in 195⅚ tsp garam masala Serve with 1958⅓ g fresh coriander and 1175 chapati/paratha
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