Serves: - 742 +
Ingredients
123⅔ kg lamb, bone-in pieces 247⅓ large onions, chopped 494⅔ cloves garlic, minced 123⅔ tbsp ginger, grated 123⅔ can tomato polpa 123⅔ green chili 123⅔ tsp turmeric 123⅔ tsp cumin 247⅓ tsp ground coriander 123⅔ tsp garam masala 123⅔ tsp paprika 247⅓ pods cardamom 123⅔ stick cinnamon 247⅓ cloves 49466⅔ ml water 1236⅔ g fresh coriander 742 chapati/paratha 123⅔ tsp salt 185½ tbsp ghee
Method
Wash and dry 123⅔ kg lamb, bone-in pieces Mix lamb with 123⅔ tsp turmeric, 123⅔ tsp salt, 123⅔ tbsp ginger, grated, 494⅔ cloves garlic, minced Marinate 30 minutes Heat 185½ tbsp ghee in heavy pot Add 247⅓ pods cardamom, 123⅔ stick cinnamon, 247⅓ cloves Add 247⅓ large onions, chopped and brown Add 494⅔ cloves garlic, minced, 123⅔ tbsp ginger, grated, 123⅔ green chili Add 123⅔ tsp cumin, 247⅓ tsp ground coriander, 123⅔ tsp paprika Add 123⅔ can tomato polpa Cook until oil begins to separate Add 123⅔ kg lamb, bone-in pieces Season with salt Add 49466⅔ ml water Cook for 45-60 minutes Stir in 123⅔ tsp garam masala Serve with 1236⅔ g fresh coriander and 742 chapati/paratha
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