Serves: - 623 +
Ingredients
103⅚ kg lamb, bone-in pieces 207⅔ large onions, chopped 415⅓ cloves garlic, minced 103⅚ tbsp ginger, grated 103⅚ can tomato polpa 103⅚ green chili 103⅚ tsp turmeric 103⅚ tsp cumin 207⅔ tsp ground coriander 103⅚ tsp garam masala 103⅚ tsp paprika 207⅔ pods cardamom 103⅚ stick cinnamon 207⅔ cloves 41533⅓ ml water 1038⅓ g fresh coriander 623 chapati/paratha 103⅚ tsp salt 155¾ tbsp ghee
Method
Wash and dry 103⅚ kg lamb, bone-in pieces Mix lamb with 103⅚ tsp turmeric, 103⅚ tsp salt, 103⅚ tbsp ginger, grated, 415⅓ cloves garlic, minced Marinate 30 minutes Heat 155¾ tbsp ghee in heavy pot Add 207⅔ pods cardamom, 103⅚ stick cinnamon, 207⅔ cloves Add 207⅔ large onions, chopped and brown Add 415⅓ cloves garlic, minced, 103⅚ tbsp ginger, grated, 103⅚ green chili Add 103⅚ tsp cumin, 207⅔ tsp ground coriander, 103⅚ tsp paprika Add 103⅚ can tomato polpa Cook until oil begins to separate Add 103⅚ kg lamb, bone-in pieces Season with salt Add 41533⅓ ml water Cook for 45-60 minutes Stir in 103⅚ tsp garam masala Serve with 1038⅓ g fresh coriander and 623 chapati/paratha
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