Serves: - 802 +
Ingredients
133⅔ kg lamb, bone-in pieces 267⅓ large onions, chopped 534⅔ cloves garlic, minced 133⅔ tbsp ginger, grated 133⅔ can tomato polpa 133⅔ green chili 133⅔ tsp turmeric 133⅔ tsp cumin 267⅓ tsp ground coriander 133⅔ tsp garam masala 133⅔ tsp paprika 267⅓ pods cardamom 133⅔ stick cinnamon 267⅓ cloves 53466⅔ ml water 1336⅔ g fresh coriander 802 chapati/paratha 133⅔ tsp salt 200½ tbsp ghee
Method
Wash and dry 133⅔ kg lamb, bone-in pieces Mix lamb with 133⅔ tsp turmeric, 133⅔ tsp salt, 133⅔ tbsp ginger, grated, 534⅔ cloves garlic, minced Marinate 30 minutes Heat 200½ tbsp ghee in heavy pot Add 267⅓ pods cardamom, 133⅔ stick cinnamon, 267⅓ cloves Add 267⅓ large onions, chopped and brown Add 534⅔ cloves garlic, minced, 133⅔ tbsp ginger, grated, 133⅔ green chili Add 133⅔ tsp cumin, 267⅓ tsp ground coriander, 133⅔ tsp paprika Add 133⅔ can tomato polpa Cook until oil begins to separate Add 133⅔ kg lamb, bone-in pieces Season with salt Add 53466⅔ ml water Cook for 45-60 minutes Stir in 133⅔ tsp garam masala Serve with 1336⅔ g fresh coriander and 802 chapati/paratha
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