Serves: - 731 +
Ingredients
121⅚ kg lamb, bone-in pieces 243⅔ large onions, chopped 487⅓ cloves garlic, minced 121⅚ tbsp ginger, grated 121⅚ can tomato polpa 121⅚ green chili 121⅚ tsp turmeric 121⅚ tsp cumin 243⅔ tsp ground coriander 121⅚ tsp garam masala 121⅚ tsp paprika 243⅔ pods cardamom 121⅚ stick cinnamon 243⅔ cloves 48733⅓ ml water 1218⅓ g fresh coriander 731 chapati/paratha 121⅚ tsp salt 182¾ tbsp ghee
Method
Wash and dry 121⅚ kg lamb, bone-in pieces Mix lamb with 121⅚ tsp turmeric, 121⅚ tsp salt, 121⅚ tbsp ginger, grated, 487⅓ cloves garlic, minced Marinate 30 minutes Heat 182¾ tbsp ghee in heavy pot Add 243⅔ pods cardamom, 121⅚ stick cinnamon, 243⅔ cloves Add 243⅔ large onions, chopped and brown Add 487⅓ cloves garlic, minced, 121⅚ tbsp ginger, grated, 121⅚ green chili Add 121⅚ tsp cumin, 243⅔ tsp ground coriander, 121⅚ tsp paprika Add 121⅚ can tomato polpa Cook until oil begins to separate Add 121⅚ kg lamb, bone-in pieces Season with salt Add 48733⅓ ml water Cook for 45-60 minutes Stir in 121⅚ tsp garam masala Serve with 1218⅓ g fresh coriander and 731 chapati/paratha
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