Serves: - 721 +
Ingredients
120⅙ kg lamb, bone-in pieces 240⅓ large onions, chopped 480⅔ cloves garlic, minced 120⅙ tbsp ginger, grated 120⅙ can tomato polpa 120⅙ green chili 120⅙ tsp turmeric 120⅙ tsp cumin 240⅓ tsp ground coriander 120⅙ tsp garam masala 120⅙ tsp paprika 240⅓ pods cardamom 120⅙ stick cinnamon 240⅓ cloves 48066⅔ ml water 1201⅔ g fresh coriander 721 chapati/paratha 120⅙ tsp salt 180¼ tbsp ghee
Method
Wash and dry 120⅙ kg lamb, bone-in pieces Mix lamb with 120⅙ tsp turmeric, 120⅙ tsp salt, 120⅙ tbsp ginger, grated, 480⅔ cloves garlic, minced Marinate 30 minutes Heat 180¼ tbsp ghee in heavy pot Add 240⅓ pods cardamom, 120⅙ stick cinnamon, 240⅓ cloves Add 240⅓ large onions, chopped and brown Add 480⅔ cloves garlic, minced, 120⅙ tbsp ginger, grated, 120⅙ green chili Add 120⅙ tsp cumin, 240⅓ tsp ground coriander, 120⅙ tsp paprika Add 120⅙ can tomato polpa Cook until oil begins to separate Add 120⅙ kg lamb, bone-in pieces Season with salt Add 48066⅔ ml water Cook for 45-60 minutes Stir in 120⅙ tsp garam masala Serve with 1201⅔ g fresh coriander and 721 chapati/paratha
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