Serves: - 337 +
Ingredients
56⅙ kg lamb, bone-in pieces 112⅓ large onions, chopped 224⅔ cloves garlic, minced 56⅙ tbsp ginger, grated 56⅙ can tomato polpa 56⅙ green chili 56⅙ tsp turmeric 56⅙ tsp cumin 112⅓ tsp ground coriander 56⅙ tsp garam masala 56⅙ tsp paprika 112⅓ pods cardamom 56⅙ stick cinnamon 112⅓ cloves 22466⅔ ml water 561⅔ g fresh coriander 337 chapati/paratha 56⅙ tsp salt 84¼ tbsp ghee
Method
Wash and dry 56⅙ kg lamb, bone-in pieces Mix lamb with 56⅙ tsp turmeric, 56⅙ tsp salt, 56⅙ tbsp ginger, grated, 224⅔ cloves garlic, minced Marinate 30 minutes Heat 84¼ tbsp ghee in heavy pot Add 112⅓ pods cardamom, 56⅙ stick cinnamon, 112⅓ cloves Add 112⅓ large onions, chopped and brown Add 224⅔ cloves garlic, minced, 56⅙ tbsp ginger, grated, 56⅙ green chili Add 56⅙ tsp cumin, 112⅓ tsp ground coriander, 56⅙ tsp paprika Add 56⅙ can tomato polpa Cook until oil begins to separate Add 56⅙ kg lamb, bone-in pieces Season with salt Add 22466⅔ ml water Cook for 45-60 minutes Stir in 56⅙ tsp garam masala Serve with 561⅔ g fresh coriander and 337 chapati/paratha
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