Serves: - 301 +
Ingredients
50⅙ kg lamb, bone-in pieces 100⅓ large onions, chopped 200⅔ cloves garlic, minced 50⅙ tbsp ginger, grated 50⅙ can tomato polpa 50⅙ green chili 50⅙ tsp turmeric 50⅙ tsp cumin 100⅓ tsp ground coriander 50⅙ tsp garam masala 50⅙ tsp paprika 100⅓ pods cardamom 50⅙ stick cinnamon 100⅓ cloves 20066⅔ ml water 501⅔ g fresh coriander 301 chapati/paratha 50⅙ tsp salt 75¼ tbsp ghee
Method
Wash and dry 50⅙ kg lamb, bone-in pieces Mix lamb with 50⅙ tsp turmeric, 50⅙ tsp salt, 50⅙ tbsp ginger, grated, 200⅔ cloves garlic, minced Marinate 30 minutes Heat 75¼ tbsp ghee in heavy pot Add 100⅓ pods cardamom, 50⅙ stick cinnamon, 100⅓ cloves Add 100⅓ large onions, chopped and brown Add 200⅔ cloves garlic, minced, 50⅙ tbsp ginger, grated, 50⅙ green chili Add 50⅙ tsp cumin, 100⅓ tsp ground coriander, 50⅙ tsp paprika Add 50⅙ can tomato polpa Cook until oil begins to separate Add 50⅙ kg lamb, bone-in pieces Season with salt Add 20066⅔ ml water Cook for 45-60 minutes Stir in 50⅙ tsp garam masala Serve with 501⅔ g fresh coriander and 301 chapati/paratha
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