Serves: - 1222 +
Ingredients
203⅔ kg lamb, bone-in pieces 407⅓ large onions, chopped 814⅔ cloves garlic, minced 203⅔ tbsp ginger, grated 203⅔ can tomato polpa 203⅔ green chili 203⅔ tsp turmeric 203⅔ tsp cumin 407⅓ tsp ground coriander 203⅔ tsp garam masala 203⅔ tsp paprika 407⅓ pods cardamom 203⅔ stick cinnamon 407⅓ cloves 81466⅔ ml water 2036⅔ g fresh coriander 1222 chapati/paratha 203⅔ tsp salt 305½ tbsp ghee
Method
Wash and dry 203⅔ kg lamb, bone-in pieces Mix lamb with 203⅔ tsp turmeric, 203⅔ tsp salt, 203⅔ tbsp ginger, grated, 814⅔ cloves garlic, minced Marinate 30 minutes Heat 305½ tbsp ghee in heavy pot Add 407⅓ pods cardamom, 203⅔ stick cinnamon, 407⅓ cloves Add 407⅓ large onions, chopped and brown Add 814⅔ cloves garlic, minced, 203⅔ tbsp ginger, grated, 203⅔ green chili Add 203⅔ tsp cumin, 407⅓ tsp ground coriander, 203⅔ tsp paprika Add 203⅔ can tomato polpa Cook until oil begins to separate Add 203⅔ kg lamb, bone-in pieces Season with salt Add 81466⅔ ml water Cook for 45-60 minutes Stir in 203⅔ tsp garam masala Serve with 2036⅔ g fresh coriander and 1222 chapati/paratha
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