Serves: - 1181 +
Ingredients
196⅚ kg lamb, bone-in pieces 393⅔ large onions, chopped 787⅓ cloves garlic, minced 196⅚ tbsp ginger, grated 196⅚ can tomato polpa 196⅚ green chili 196⅚ tsp turmeric 196⅚ tsp cumin 393⅔ tsp ground coriander 196⅚ tsp garam masala 196⅚ tsp paprika 393⅔ pods cardamom 196⅚ stick cinnamon 393⅔ cloves 78733⅓ ml water 1968⅓ g fresh coriander 1181 chapati/paratha 196⅚ tsp salt 295¼ tbsp ghee
Method
Wash and dry 196⅚ kg lamb, bone-in pieces Mix lamb with 196⅚ tsp turmeric, 196⅚ tsp salt, 196⅚ tbsp ginger, grated, 787⅓ cloves garlic, minced Marinate 30 minutes Heat 295¼ tbsp ghee in heavy pot Add 393⅔ pods cardamom, 196⅚ stick cinnamon, 393⅔ cloves Add 393⅔ large onions, chopped and brown Add 787⅓ cloves garlic, minced, 196⅚ tbsp ginger, grated, 196⅚ green chili Add 196⅚ tsp cumin, 393⅔ tsp ground coriander, 196⅚ tsp paprika Add 196⅚ can tomato polpa Cook until oil begins to separate Add 196⅚ kg lamb, bone-in pieces Season with salt Add 78733⅓ ml water Cook for 45-60 minutes Stir in 196⅚ tsp garam masala Serve with 1968⅓ g fresh coriander and 1181 chapati/paratha
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