Serves: - 1223 +
Ingredients
203⅚ kg lamb, bone-in pieces 407⅔ large onions, chopped 815⅓ cloves garlic, minced 203⅚ tbsp ginger, grated 203⅚ can tomato polpa 203⅚ green chili 203⅚ tsp turmeric 203⅚ tsp cumin 407⅔ tsp ground coriander 203⅚ tsp garam masala 203⅚ tsp paprika 407⅔ pods cardamom 203⅚ stick cinnamon 407⅔ cloves 81533⅓ ml water 2038⅓ g fresh coriander 1223 chapati/paratha 203⅚ tsp salt 305¾ tbsp ghee
Method
Wash and dry 203⅚ kg lamb, bone-in pieces Mix lamb with 203⅚ tsp turmeric, 203⅚ tsp salt, 203⅚ tbsp ginger, grated, 815⅓ cloves garlic, minced Marinate 30 minutes Heat 305¾ tbsp ghee in heavy pot Add 407⅔ pods cardamom, 203⅚ stick cinnamon, 407⅔ cloves Add 407⅔ large onions, chopped and brown Add 815⅓ cloves garlic, minced, 203⅚ tbsp ginger, grated, 203⅚ green chili Add 203⅚ tsp cumin, 407⅔ tsp ground coriander, 203⅚ tsp paprika Add 203⅚ can tomato polpa Cook until oil begins to separate Add 203⅚ kg lamb, bone-in pieces Season with salt Add 81533⅓ ml water Cook for 45-60 minutes Stir in 203⅚ tsp garam masala Serve with 2038⅓ g fresh coriander and 1223 chapati/paratha
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