Serves: - 1204 +
Ingredients
200⅔ kg lamb, bone-in pieces 401⅓ large onions, chopped 802⅔ cloves garlic, minced 200⅔ tbsp ginger, grated 200⅔ can tomato polpa 200⅔ green chili 200⅔ tsp turmeric 200⅔ tsp cumin 401⅓ tsp ground coriander 200⅔ tsp garam masala 200⅔ tsp paprika 401⅓ pods cardamom 200⅔ stick cinnamon 401⅓ cloves 80266⅔ ml water 2006⅔ g fresh coriander 1204 chapati/paratha 200⅔ tsp salt 301 tbsp ghee
Method
Wash and dry 200⅔ kg lamb, bone-in pieces Mix lamb with 200⅔ tsp turmeric, 200⅔ tsp salt, 200⅔ tbsp ginger, grated, 802⅔ cloves garlic, minced Marinate 30 minutes Heat 301 tbsp ghee in heavy pot Add 401⅓ pods cardamom, 200⅔ stick cinnamon, 401⅓ cloves Add 401⅓ large onions, chopped and brown Add 802⅔ cloves garlic, minced, 200⅔ tbsp ginger, grated, 200⅔ green chili Add 200⅔ tsp cumin, 401⅓ tsp ground coriander, 200⅔ tsp paprika Add 200⅔ can tomato polpa Cook until oil begins to separate Add 200⅔ kg lamb, bone-in pieces Season with salt Add 80266⅔ ml water Cook for 45-60 minutes Stir in 200⅔ tsp garam masala Serve with 2006⅔ g fresh coriander and 1204 chapati/paratha
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