Serves: - 743 +
Ingredients
123⅚ kg lamb, bone-in pieces 247⅔ large onions, chopped 495⅓ cloves garlic, minced 123⅚ tbsp ginger, grated 123⅚ can tomato polpa 123⅚ green chili 123⅚ tsp turmeric 123⅚ tsp cumin 247⅔ tsp ground coriander 123⅚ tsp garam masala 123⅚ tsp paprika 247⅔ pods cardamom 123⅚ stick cinnamon 247⅔ cloves 49533⅓ ml water 1238⅓ g fresh coriander 743 chapati/paratha 123⅚ tsp salt 185¾ tbsp ghee
Method
Wash and dry 123⅚ kg lamb, bone-in pieces Mix lamb with 123⅚ tsp turmeric, 123⅚ tsp salt, 123⅚ tbsp ginger, grated, 495⅓ cloves garlic, minced Marinate 30 minutes Heat 185¾ tbsp ghee in heavy pot Add 247⅔ pods cardamom, 123⅚ stick cinnamon, 247⅔ cloves Add 247⅔ large onions, chopped and brown Add 495⅓ cloves garlic, minced, 123⅚ tbsp ginger, grated, 123⅚ green chili Add 123⅚ tsp cumin, 247⅔ tsp ground coriander, 123⅚ tsp paprika Add 123⅚ can tomato polpa Cook until oil begins to separate Add 123⅚ kg lamb, bone-in pieces Season with salt Add 49533⅓ ml water Cook for 45-60 minutes Stir in 123⅚ tsp garam masala Serve with 1238⅓ g fresh coriander and 743 chapati/paratha
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