Serves: - 1246 +
Ingredients
207⅔ kg lamb, bone-in pieces 415⅓ large onions, chopped 830⅔ cloves garlic, minced 207⅔ tbsp ginger, grated 207⅔ can tomato polpa 207⅔ green chili 207⅔ tsp turmeric 207⅔ tsp cumin 415⅓ tsp ground coriander 207⅔ tsp garam masala 207⅔ tsp paprika 415⅓ pods cardamom 207⅔ stick cinnamon 415⅓ cloves 83066⅔ ml water 2076⅔ g fresh coriander 1246 chapati/paratha 207⅔ tsp salt 311½ tbsp ghee
Method
Wash and dry 207⅔ kg lamb, bone-in pieces Mix lamb with 207⅔ tsp turmeric, 207⅔ tsp salt, 207⅔ tbsp ginger, grated, 830⅔ cloves garlic, minced Marinate 30 minutes Heat 311½ tbsp ghee in heavy pot Add 415⅓ pods cardamom, 207⅔ stick cinnamon, 415⅓ cloves Add 415⅓ large onions, chopped and brown Add 830⅔ cloves garlic, minced, 207⅔ tbsp ginger, grated, 207⅔ green chili Add 207⅔ tsp cumin, 415⅓ tsp ground coriander, 207⅔ tsp paprika Add 207⅔ can tomato polpa Cook until oil begins to separate Add 207⅔ kg lamb, bone-in pieces Season with salt Add 83066⅔ ml water Cook for 45-60 minutes Stir in 207⅔ tsp garam masala Serve with 2076⅔ g fresh coriander and 1246 chapati/paratha
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