Serves: - 928 +
Ingredients
154⅔ kg lamb, bone-in pieces 309⅓ large onions, chopped 618⅔ cloves garlic, minced 154⅔ tbsp ginger, grated 154⅔ can tomato polpa 154⅔ green chili 154⅔ tsp turmeric 154⅔ tsp cumin 309⅓ tsp ground coriander 154⅔ tsp garam masala 154⅔ tsp paprika 309⅓ pods cardamom 154⅔ stick cinnamon 309⅓ cloves 61866⅔ ml water 1546⅔ g fresh coriander 928 chapati/paratha 154⅔ tsp salt 232 tbsp ghee
Method
Wash and dry 154⅔ kg lamb, bone-in pieces Mix lamb with 154⅔ tsp turmeric, 154⅔ tsp salt, 154⅔ tbsp ginger, grated, 618⅔ cloves garlic, minced Marinate 30 minutes Heat 232 tbsp ghee in heavy pot Add 309⅓ pods cardamom, 154⅔ stick cinnamon, 309⅓ cloves Add 309⅓ large onions, chopped and brown Add 618⅔ cloves garlic, minced, 154⅔ tbsp ginger, grated, 154⅔ green chili Add 154⅔ tsp cumin, 309⅓ tsp ground coriander, 154⅔ tsp paprika Add 154⅔ can tomato polpa Cook until oil begins to separate Add 154⅔ kg lamb, bone-in pieces Season with salt Add 61866⅔ ml water Cook for 45-60 minutes Stir in 154⅔ tsp garam masala Serve with 1546⅔ g fresh coriander and 928 chapati/paratha
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