Serves: - 614 +
Ingredients
102⅓ kg lamb, bone-in pieces 204⅔ large onions, chopped 409⅓ cloves garlic, minced 102⅓ tbsp ginger, grated 102⅓ can tomato polpa 102⅓ green chili 102⅓ tsp turmeric 102⅓ tsp cumin 204⅔ tsp ground coriander 102⅓ tsp garam masala 102⅓ tsp paprika 204⅔ pods cardamom 102⅓ stick cinnamon 204⅔ cloves 40933⅓ ml water 1023⅓ g fresh coriander 614 chapati/paratha 102⅓ tsp salt 153½ tbsp ghee
Method
Wash and dry 102⅓ kg lamb, bone-in pieces Mix lamb with 102⅓ tsp turmeric, 102⅓ tsp salt, 102⅓ tbsp ginger, grated, 409⅓ cloves garlic, minced Marinate 30 minutes Heat 153½ tbsp ghee in heavy pot Add 204⅔ pods cardamom, 102⅓ stick cinnamon, 204⅔ cloves Add 204⅔ large onions, chopped and brown Add 409⅓ cloves garlic, minced, 102⅓ tbsp ginger, grated, 102⅓ green chili Add 102⅓ tsp cumin, 204⅔ tsp ground coriander, 102⅓ tsp paprika Add 102⅓ can tomato polpa Cook until oil begins to separate Add 102⅓ kg lamb, bone-in pieces Season with salt Add 40933⅓ ml water Cook for 45-60 minutes Stir in 102⅓ tsp garam masala Serve with 1023⅓ g fresh coriander and 614 chapati/paratha
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