Serves: - 1265 +
Ingredients
210⅚ kg lamb, bone-in pieces 421⅔ large onions, chopped 843⅓ cloves garlic, minced 210⅚ tbsp ginger, grated 210⅚ can tomato polpa 210⅚ green chili 210⅚ tsp turmeric 210⅚ tsp cumin 421⅔ tsp ground coriander 210⅚ tsp garam masala 210⅚ tsp paprika 421⅔ pods cardamom 210⅚ stick cinnamon 421⅔ cloves 84333⅓ ml water 2108⅓ g fresh coriander 1265 chapati/paratha 210⅚ tsp salt 316¼ tbsp ghee
Method
Wash and dry 210⅚ kg lamb, bone-in pieces Mix lamb with 210⅚ tsp turmeric, 210⅚ tsp salt, 210⅚ tbsp ginger, grated, 843⅓ cloves garlic, minced Marinate 30 minutes Heat 316¼ tbsp ghee in heavy pot Add 421⅔ pods cardamom, 210⅚ stick cinnamon, 421⅔ cloves Add 421⅔ large onions, chopped and brown Add 843⅓ cloves garlic, minced, 210⅚ tbsp ginger, grated, 210⅚ green chili Add 210⅚ tsp cumin, 421⅔ tsp ground coriander, 210⅚ tsp paprika Add 210⅚ can tomato polpa Cook until oil begins to separate Add 210⅚ kg lamb, bone-in pieces Season with salt Add 84333⅓ ml water Cook for 45-60 minutes Stir in 210⅚ tsp garam masala Serve with 2108⅓ g fresh coriander and 1265 chapati/paratha
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