Serves: - 511 +
Ingredients
85⅙ kg lamb, bone-in pieces 170⅓ large onions, chopped 340⅔ cloves garlic, minced 85⅙ tbsp ginger, grated 85⅙ can tomato polpa 85⅙ green chili 85⅙ tsp turmeric 85⅙ tsp cumin 170⅓ tsp ground coriander 85⅙ tsp garam masala 85⅙ tsp paprika 170⅓ pods cardamom 85⅙ stick cinnamon 170⅓ cloves 34066⅔ ml water 851⅔ g fresh coriander 511 chapati/paratha 85⅙ tsp salt 127¾ tbsp ghee
Method
Wash and dry 85⅙ kg lamb, bone-in pieces Mix lamb with 85⅙ tsp turmeric, 85⅙ tsp salt, 85⅙ tbsp ginger, grated, 340⅔ cloves garlic, minced Marinate 30 minutes Heat 127¾ tbsp ghee in heavy pot Add 170⅓ pods cardamom, 85⅙ stick cinnamon, 170⅓ cloves Add 170⅓ large onions, chopped and brown Add 340⅔ cloves garlic, minced, 85⅙ tbsp ginger, grated, 85⅙ green chili Add 85⅙ tsp cumin, 170⅓ tsp ground coriander, 85⅙ tsp paprika Add 85⅙ can tomato polpa Cook until oil begins to separate Add 85⅙ kg lamb, bone-in pieces Season with salt Add 34066⅔ ml water Cook for 45-60 minutes Stir in 85⅙ tsp garam masala Serve with 851⅔ g fresh coriander and 511 chapati/paratha
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