Serves: - 625 +
Ingredients
104⅙ kg lamb, bone-in pieces 208⅓ large onions, chopped 416⅔ cloves garlic, minced 104⅙ tbsp ginger, grated 104⅙ can tomato polpa 104⅙ green chili 104⅙ tsp turmeric 104⅙ tsp cumin 208⅓ tsp ground coriander 104⅙ tsp garam masala 104⅙ tsp paprika 208⅓ pods cardamom 104⅙ stick cinnamon 208⅓ cloves 41666⅔ ml water 1041⅔ g fresh coriander 625 chapati/paratha 104⅙ tsp salt 156¼ tbsp ghee
Method
Wash and dry 104⅙ kg lamb, bone-in pieces Mix lamb with 104⅙ tsp turmeric, 104⅙ tsp salt, 104⅙ tbsp ginger, grated, 416⅔ cloves garlic, minced Marinate 30 minutes Heat 156¼ tbsp ghee in heavy pot Add 208⅓ pods cardamom, 104⅙ stick cinnamon, 208⅓ cloves Add 208⅓ large onions, chopped and brown Add 416⅔ cloves garlic, minced, 104⅙ tbsp ginger, grated, 104⅙ green chili Add 104⅙ tsp cumin, 208⅓ tsp ground coriander, 104⅙ tsp paprika Add 104⅙ can tomato polpa Cook until oil begins to separate Add 104⅙ kg lamb, bone-in pieces Season with salt Add 41666⅔ ml water Cook for 45-60 minutes Stir in 104⅙ tsp garam masala Serve with 1041⅔ g fresh coriander and 625 chapati/paratha
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