Serves: - 602 +
Ingredients
100⅓ kg lamb, bone-in pieces 200⅔ large onions, chopped 401⅓ cloves garlic, minced 100⅓ tbsp ginger, grated 100⅓ can tomato polpa 100⅓ green chili 100⅓ tsp turmeric 100⅓ tsp cumin 200⅔ tsp ground coriander 100⅓ tsp garam masala 100⅓ tsp paprika 200⅔ pods cardamom 100⅓ stick cinnamon 200⅔ cloves 40133⅓ ml water 1003⅓ g fresh coriander 602 chapati/paratha 100⅓ tsp salt 150½ tbsp ghee
Method
Wash and dry 100⅓ kg lamb, bone-in pieces Mix lamb with 100⅓ tsp turmeric, 100⅓ tsp salt, 100⅓ tbsp ginger, grated, 401⅓ cloves garlic, minced Marinate 30 minutes Heat 150½ tbsp ghee in heavy pot Add 200⅔ pods cardamom, 100⅓ stick cinnamon, 200⅔ cloves Add 200⅔ large onions, chopped and brown Add 401⅓ cloves garlic, minced, 100⅓ tbsp ginger, grated, 100⅓ green chili Add 100⅓ tsp cumin, 200⅔ tsp ground coriander, 100⅓ tsp paprika Add 100⅓ can tomato polpa Cook until oil begins to separate Add 100⅓ kg lamb, bone-in pieces Season with salt Add 40133⅓ ml water Cook for 45-60 minutes Stir in 100⅓ tsp garam masala Serve with 1003⅓ g fresh coriander and 602 chapati/paratha
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