Serves: - 905 +
Ingredients
150⅚ kg lamb, bone-in pieces 301⅔ large onions, chopped 603⅓ cloves garlic, minced 150⅚ tbsp ginger, grated 150⅚ can tomato polpa 150⅚ green chili 150⅚ tsp turmeric 150⅚ tsp cumin 301⅔ tsp ground coriander 150⅚ tsp garam masala 150⅚ tsp paprika 301⅔ pods cardamom 150⅚ stick cinnamon 301⅔ cloves 60333⅓ ml water 1508⅓ g fresh coriander 905 chapati/paratha 150⅚ tsp salt 226¼ tbsp ghee
Method
Wash and dry 150⅚ kg lamb, bone-in pieces Mix lamb with 150⅚ tsp turmeric, 150⅚ tsp salt, 150⅚ tbsp ginger, grated, 603⅓ cloves garlic, minced Marinate 30 minutes Heat 226¼ tbsp ghee in heavy pot Add 301⅔ pods cardamom, 150⅚ stick cinnamon, 301⅔ cloves Add 301⅔ large onions, chopped and brown Add 603⅓ cloves garlic, minced, 150⅚ tbsp ginger, grated, 150⅚ green chili Add 150⅚ tsp cumin, 301⅔ tsp ground coriander, 150⅚ tsp paprika Add 150⅚ can tomato polpa Cook until oil begins to separate Add 150⅚ kg lamb, bone-in pieces Season with salt Add 60333⅓ ml water Cook for 45-60 minutes Stir in 150⅚ tsp garam masala Serve with 1508⅓ g fresh coriander and 905 chapati/paratha
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