Serves: - 763 +
Ingredients
127⅙ kg lamb, bone-in pieces 254⅓ large onions, chopped 508⅔ cloves garlic, minced 127⅙ tbsp ginger, grated 127⅙ can tomato polpa 127⅙ green chili 127⅙ tsp turmeric 127⅙ tsp cumin 254⅓ tsp ground coriander 127⅙ tsp garam masala 127⅙ tsp paprika 254⅓ pods cardamom 127⅙ stick cinnamon 254⅓ cloves 50866⅔ ml water 1271⅔ g fresh coriander 763 chapati/paratha 127⅙ tsp salt 190¾ tbsp ghee
Method
Wash and dry 127⅙ kg lamb, bone-in pieces Mix lamb with 127⅙ tsp turmeric, 127⅙ tsp salt, 127⅙ tbsp ginger, grated, 508⅔ cloves garlic, minced Marinate 30 minutes Heat 190¾ tbsp ghee in heavy pot Add 254⅓ pods cardamom, 127⅙ stick cinnamon, 254⅓ cloves Add 254⅓ large onions, chopped and brown Add 508⅔ cloves garlic, minced, 127⅙ tbsp ginger, grated, 127⅙ green chili Add 127⅙ tsp cumin, 254⅓ tsp ground coriander, 127⅙ tsp paprika Add 127⅙ can tomato polpa Cook until oil begins to separate Add 127⅙ kg lamb, bone-in pieces Season with salt Add 50866⅔ ml water Cook for 45-60 minutes Stir in 127⅙ tsp garam masala Serve with 1271⅔ g fresh coriander and 763 chapati/paratha
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