Serves: - 1180 +
Ingredients
196⅔ kg lamb, bone-in pieces 393⅓ large onions, chopped 786⅔ cloves garlic, minced 196⅔ tbsp ginger, grated 196⅔ can tomato polpa 196⅔ green chili 196⅔ tsp turmeric 196⅔ tsp cumin 393⅓ tsp ground coriander 196⅔ tsp garam masala 196⅔ tsp paprika 393⅓ pods cardamom 196⅔ stick cinnamon 393⅓ cloves 78666⅔ ml water 1966⅔ g fresh coriander 1180 chapati/paratha 196⅔ tsp salt 295 tbsp ghee
Method
Wash and dry 196⅔ kg lamb, bone-in pieces Mix lamb with 196⅔ tsp turmeric, 196⅔ tsp salt, 196⅔ tbsp ginger, grated, 786⅔ cloves garlic, minced Marinate 30 minutes Heat 295 tbsp ghee in heavy pot Add 393⅓ pods cardamom, 196⅔ stick cinnamon, 393⅓ cloves Add 393⅓ large onions, chopped and brown Add 786⅔ cloves garlic, minced, 196⅔ tbsp ginger, grated, 196⅔ green chili Add 196⅔ tsp cumin, 393⅓ tsp ground coriander, 196⅔ tsp paprika Add 196⅔ can tomato polpa Cook until oil begins to separate Add 196⅔ kg lamb, bone-in pieces Season with salt Add 78666⅔ ml water Cook for 45-60 minutes Stir in 196⅔ tsp garam masala Serve with 1966⅔ g fresh coriander and 1180 chapati/paratha
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