Serves: - 1262 +
Ingredients
210⅓ kg lamb, bone-in pieces 420⅔ large onions, chopped 841⅓ cloves garlic, minced 210⅓ tbsp ginger, grated 210⅓ can tomato polpa 210⅓ green chili 210⅓ tsp turmeric 210⅓ tsp cumin 420⅔ tsp ground coriander 210⅓ tsp garam masala 210⅓ tsp paprika 420⅔ pods cardamom 210⅓ stick cinnamon 420⅔ cloves 84133⅓ ml water 2103⅓ g fresh coriander 1262 chapati/paratha 210⅓ tsp salt 315½ tbsp ghee
Method
Wash and dry 210⅓ kg lamb, bone-in pieces Mix lamb with 210⅓ tsp turmeric, 210⅓ tsp salt, 210⅓ tbsp ginger, grated, 841⅓ cloves garlic, minced Marinate 30 minutes Heat 315½ tbsp ghee in heavy pot Add 420⅔ pods cardamom, 210⅓ stick cinnamon, 420⅔ cloves Add 420⅔ large onions, chopped and brown Add 841⅓ cloves garlic, minced, 210⅓ tbsp ginger, grated, 210⅓ green chili Add 210⅓ tsp cumin, 420⅔ tsp ground coriander, 210⅓ tsp paprika Add 210⅓ can tomato polpa Cook until oil begins to separate Add 210⅓ kg lamb, bone-in pieces Season with salt Add 84133⅓ ml water Cook for 45-60 minutes Stir in 210⅓ tsp garam masala Serve with 2103⅓ g fresh coriander and 1262 chapati/paratha
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