Serves: - 1235 +
Ingredients
205⅚ kg lamb, bone-in pieces 411⅔ large onions, chopped 823⅓ cloves garlic, minced 205⅚ tbsp ginger, grated 205⅚ can tomato polpa 205⅚ green chili 205⅚ tsp turmeric 205⅚ tsp cumin 411⅔ tsp ground coriander 205⅚ tsp garam masala 205⅚ tsp paprika 411⅔ pods cardamom 205⅚ stick cinnamon 411⅔ cloves 82333⅓ ml water 2058⅓ g fresh coriander 1235 chapati/paratha 205⅚ tsp salt 308¾ tbsp ghee
Method
Wash and dry 205⅚ kg lamb, bone-in pieces Mix lamb with 205⅚ tsp turmeric, 205⅚ tsp salt, 205⅚ tbsp ginger, grated, 823⅓ cloves garlic, minced Marinate 30 minutes Heat 308¾ tbsp ghee in heavy pot Add 411⅔ pods cardamom, 205⅚ stick cinnamon, 411⅔ cloves Add 411⅔ large onions, chopped and brown Add 823⅓ cloves garlic, minced, 205⅚ tbsp ginger, grated, 205⅚ green chili Add 205⅚ tsp cumin, 411⅔ tsp ground coriander, 205⅚ tsp paprika Add 205⅚ can tomato polpa Cook until oil begins to separate Add 205⅚ kg lamb, bone-in pieces Season with salt Add 82333⅓ ml water Cook for 45-60 minutes Stir in 205⅚ tsp garam masala Serve with 2058⅓ g fresh coriander and 1235 chapati/paratha
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