Serves: - 722 +
Ingredients
120⅓ kg lamb, bone-in pieces 240⅔ large onions, chopped 481⅓ cloves garlic, minced 120⅓ tbsp ginger, grated 120⅓ can tomato polpa 120⅓ green chili 120⅓ tsp turmeric 120⅓ tsp cumin 240⅔ tsp ground coriander 120⅓ tsp garam masala 120⅓ tsp paprika 240⅔ pods cardamom 120⅓ stick cinnamon 240⅔ cloves 48133⅓ ml water 1203⅓ g fresh coriander 722 chapati/paratha 120⅓ tsp salt 180½ tbsp ghee
Method
Wash and dry 120⅓ kg lamb, bone-in pieces Mix lamb with 120⅓ tsp turmeric, 120⅓ tsp salt, 120⅓ tbsp ginger, grated, 481⅓ cloves garlic, minced Marinate 30 minutes Heat 180½ tbsp ghee in heavy pot Add 240⅔ pods cardamom, 120⅓ stick cinnamon, 240⅔ cloves Add 240⅔ large onions, chopped and brown Add 481⅓ cloves garlic, minced, 120⅓ tbsp ginger, grated, 120⅓ green chili Add 120⅓ tsp cumin, 240⅔ tsp ground coriander, 120⅓ tsp paprika Add 120⅓ can tomato polpa Cook until oil begins to separate Add 120⅓ kg lamb, bone-in pieces Season with salt Add 48133⅓ ml water Cook for 45-60 minutes Stir in 120⅓ tsp garam masala Serve with 1203⅓ g fresh coriander and 722 chapati/paratha
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