Serves: - 1202 +
Ingredients
200⅓ kg lamb, bone-in pieces 400⅔ large onions, chopped 801⅓ cloves garlic, minced 200⅓ tbsp ginger, grated 200⅓ can tomato polpa 200⅓ green chili 200⅓ tsp turmeric 200⅓ tsp cumin 400⅔ tsp ground coriander 200⅓ tsp garam masala 200⅓ tsp paprika 400⅔ pods cardamom 200⅓ stick cinnamon 400⅔ cloves 80133⅓ ml water 2003⅓ g fresh coriander 1202 chapati/paratha 200⅓ tsp salt 300½ tbsp ghee
Method
Wash and dry 200⅓ kg lamb, bone-in pieces Mix lamb with 200⅓ tsp turmeric, 200⅓ tsp salt, 200⅓ tbsp ginger, grated, 801⅓ cloves garlic, minced Marinate 30 minutes Heat 300½ tbsp ghee in heavy pot Add 400⅔ pods cardamom, 200⅓ stick cinnamon, 400⅔ cloves Add 400⅔ large onions, chopped and brown Add 801⅓ cloves garlic, minced, 200⅓ tbsp ginger, grated, 200⅓ green chili Add 200⅓ tsp cumin, 400⅔ tsp ground coriander, 200⅓ tsp paprika Add 200⅓ can tomato polpa Cook until oil begins to separate Add 200⅓ kg lamb, bone-in pieces Season with salt Add 80133⅓ ml water Cook for 45-60 minutes Stir in 200⅓ tsp garam masala Serve with 2003⅓ g fresh coriander and 1202 chapati/paratha
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