Serves: - 622 +
Ingredients
103⅔ kg lamb, bone-in pieces 207⅓ large onions, chopped 414⅔ cloves garlic, minced 103⅔ tbsp ginger, grated 103⅔ can tomato polpa 103⅔ green chili 103⅔ tsp turmeric 103⅔ tsp cumin 207⅓ tsp ground coriander 103⅔ tsp garam masala 103⅔ tsp paprika 207⅓ pods cardamom 103⅔ stick cinnamon 207⅓ cloves 41466⅔ ml water 1036⅔ g fresh coriander 622 chapati/paratha 103⅔ tsp salt 155½ tbsp ghee
Method
Wash and dry 103⅔ kg lamb, bone-in pieces Mix lamb with 103⅔ tsp turmeric, 103⅔ tsp salt, 103⅔ tbsp ginger, grated, 414⅔ cloves garlic, minced Marinate 30 minutes Heat 155½ tbsp ghee in heavy pot Add 207⅓ pods cardamom, 103⅔ stick cinnamon, 207⅓ cloves Add 207⅓ large onions, chopped and brown Add 414⅔ cloves garlic, minced, 103⅔ tbsp ginger, grated, 103⅔ green chili Add 103⅔ tsp cumin, 207⅓ tsp ground coriander, 103⅔ tsp paprika Add 103⅔ can tomato polpa Cook until oil begins to separate Add 103⅔ kg lamb, bone-in pieces Season with salt Add 41466⅔ ml water Cook for 45-60 minutes Stir in 103⅔ tsp garam masala Serve with 1036⅔ g fresh coriander and 622 chapati/paratha
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