Serves: - 902 +
Ingredients
150⅓ kg lamb, bone-in pieces 300⅔ large onions, chopped 601⅓ cloves garlic, minced 150⅓ tbsp ginger, grated 150⅓ can tomato polpa 150⅓ green chili 150⅓ tsp turmeric 150⅓ tsp cumin 300⅔ tsp ground coriander 150⅓ tsp garam masala 150⅓ tsp paprika 300⅔ pods cardamom 150⅓ stick cinnamon 300⅔ cloves 60133⅓ ml water 1503⅓ g fresh coriander 902 chapati/paratha 150⅓ tsp salt 225½ tbsp ghee
Method
Wash and dry 150⅓ kg lamb, bone-in pieces Mix lamb with 150⅓ tsp turmeric, 150⅓ tsp salt, 150⅓ tbsp ginger, grated, 601⅓ cloves garlic, minced Marinate 30 minutes Heat 225½ tbsp ghee in heavy pot Add 300⅔ pods cardamom, 150⅓ stick cinnamon, 300⅔ cloves Add 300⅔ large onions, chopped and brown Add 601⅓ cloves garlic, minced, 150⅓ tbsp ginger, grated, 150⅓ green chili Add 150⅓ tsp cumin, 300⅔ tsp ground coriander, 150⅓ tsp paprika Add 150⅓ can tomato polpa Cook until oil begins to separate Add 150⅓ kg lamb, bone-in pieces Season with salt Add 60133⅓ ml water Cook for 45-60 minutes Stir in 150⅓ tsp garam masala Serve with 1503⅓ g fresh coriander and 902 chapati/paratha
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