Serves: - 592 +
Ingredients
98⅔ kg lamb, bone-in pieces 197⅓ large onions, chopped 394⅔ cloves garlic, minced 98⅔ tbsp ginger, grated 98⅔ can tomato polpa 98⅔ green chili 98⅔ tsp turmeric 98⅔ tsp cumin 197⅓ tsp ground coriander 98⅔ tsp garam masala 98⅔ tsp paprika 197⅓ pods cardamom 98⅔ stick cinnamon 197⅓ cloves 39466⅔ ml water 986⅔ g fresh coriander 592 chapati/paratha 98⅔ tsp salt 148 tbsp ghee
Method
Wash and dry 98⅔ kg lamb, bone-in pieces Mix lamb with 98⅔ tsp turmeric, 98⅔ tsp salt, 98⅔ tbsp ginger, grated, 394⅔ cloves garlic, minced Marinate 30 minutes Heat 148 tbsp ghee in heavy pot Add 197⅓ pods cardamom, 98⅔ stick cinnamon, 197⅓ cloves Add 197⅓ large onions, chopped and brown Add 394⅔ cloves garlic, minced, 98⅔ tbsp ginger, grated, 98⅔ green chili Add 98⅔ tsp cumin, 197⅓ tsp ground coriander, 98⅔ tsp paprika Add 98⅔ can tomato polpa Cook until oil begins to separate Add 98⅔ kg lamb, bone-in pieces Season with salt Add 39466⅔ ml water Cook for 45-60 minutes Stir in 98⅔ tsp garam masala Serve with 986⅔ g fresh coriander and 592 chapati/paratha
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