Serves: - 904 +
Ingredients
150⅔ kg lamb, bone-in pieces 301⅓ large onions, chopped 602⅔ cloves garlic, minced 150⅔ tbsp ginger, grated 150⅔ can tomato polpa 150⅔ green chili 150⅔ tsp turmeric 150⅔ tsp cumin 301⅓ tsp ground coriander 150⅔ tsp garam masala 150⅔ tsp paprika 301⅓ pods cardamom 150⅔ stick cinnamon 301⅓ cloves 60266⅔ ml water 1506⅔ g fresh coriander 904 chapati/paratha 150⅔ tsp salt 226 tbsp ghee
Method
Wash and dry 150⅔ kg lamb, bone-in pieces Mix lamb with 150⅔ tsp turmeric, 150⅔ tsp salt, 150⅔ tbsp ginger, grated, 602⅔ cloves garlic, minced Marinate 30 minutes Heat 226 tbsp ghee in heavy pot Add 301⅓ pods cardamom, 150⅔ stick cinnamon, 301⅓ cloves Add 301⅓ large onions, chopped and brown Add 602⅔ cloves garlic, minced, 150⅔ tbsp ginger, grated, 150⅔ green chili Add 150⅔ tsp cumin, 301⅓ tsp ground coriander, 150⅔ tsp paprika Add 150⅔ can tomato polpa Cook until oil begins to separate Add 150⅔ kg lamb, bone-in pieces Season with salt Add 60266⅔ ml water Cook for 45-60 minutes Stir in 150⅔ tsp garam masala Serve with 1506⅔ g fresh coriander and 904 chapati/paratha
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