Serves: - 629 +
Ingredients
104⅚ kg lamb, bone-in pieces 209⅔ large onions, chopped 419⅓ cloves garlic, minced 104⅚ tbsp ginger, grated 104⅚ can tomato polpa 104⅚ green chili 104⅚ tsp turmeric 104⅚ tsp cumin 209⅔ tsp ground coriander 104⅚ tsp garam masala 104⅚ tsp paprika 209⅔ pods cardamom 104⅚ stick cinnamon 209⅔ cloves 41933⅓ ml water 1048⅓ g fresh coriander 629 chapati/paratha 104⅚ tsp salt 157¼ tbsp ghee
Method
Wash and dry 104⅚ kg lamb, bone-in pieces Mix lamb with 104⅚ tsp turmeric, 104⅚ tsp salt, 104⅚ tbsp ginger, grated, 419⅓ cloves garlic, minced Marinate 30 minutes Heat 157¼ tbsp ghee in heavy pot Add 209⅔ pods cardamom, 104⅚ stick cinnamon, 209⅔ cloves Add 209⅔ large onions, chopped and brown Add 419⅓ cloves garlic, minced, 104⅚ tbsp ginger, grated, 104⅚ green chili Add 104⅚ tsp cumin, 209⅔ tsp ground coriander, 104⅚ tsp paprika Add 104⅚ can tomato polpa Cook until oil begins to separate Add 104⅚ kg lamb, bone-in pieces Season with salt Add 41933⅓ ml water Cook for 45-60 minutes Stir in 104⅚ tsp garam masala Serve with 1048⅓ g fresh coriander and 629 chapati/paratha
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