Serves: - 1238 +
Ingredients
206⅓ kg lamb, bone-in pieces 412⅔ large onions, chopped 825⅓ cloves garlic, minced 206⅓ tbsp ginger, grated 206⅓ can tomato polpa 206⅓ green chili 206⅓ tsp turmeric 206⅓ tsp cumin 412⅔ tsp ground coriander 206⅓ tsp garam masala 206⅓ tsp paprika 412⅔ pods cardamom 206⅓ stick cinnamon 412⅔ cloves 82533⅓ ml water 2063⅓ g fresh coriander 1238 chapati/paratha 206⅓ tsp salt 309½ tbsp ghee
Method
Wash and dry 206⅓ kg lamb, bone-in pieces Mix lamb with 206⅓ tsp turmeric, 206⅓ tsp salt, 206⅓ tbsp ginger, grated, 825⅓ cloves garlic, minced Marinate 30 minutes Heat 309½ tbsp ghee in heavy pot Add 412⅔ pods cardamom, 206⅓ stick cinnamon, 412⅔ cloves Add 412⅔ large onions, chopped and brown Add 825⅓ cloves garlic, minced, 206⅓ tbsp ginger, grated, 206⅓ green chili Add 206⅓ tsp cumin, 412⅔ tsp ground coriander, 206⅓ tsp paprika Add 206⅓ can tomato polpa Cook until oil begins to separate Add 206⅓ kg lamb, bone-in pieces Season with salt Add 82533⅓ ml water Cook for 45-60 minutes Stir in 206⅓ tsp garam masala Serve with 2063⅓ g fresh coriander and 1238 chapati/paratha
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