Serves: - 962 +
Ingredients
160⅓ kg lamb, bone-in pieces 320⅔ large onions, chopped 641⅓ cloves garlic, minced 160⅓ tbsp ginger, grated 160⅓ can tomato polpa 160⅓ green chili 160⅓ tsp turmeric 160⅓ tsp cumin 320⅔ tsp ground coriander 160⅓ tsp garam masala 160⅓ tsp paprika 320⅔ pods cardamom 160⅓ stick cinnamon 320⅔ cloves 64133⅓ ml water 1603⅓ g fresh coriander 962 chapati/paratha 160⅓ tsp salt 240½ tbsp ghee
Method
Wash and dry 160⅓ kg lamb, bone-in pieces Mix lamb with 160⅓ tsp turmeric, 160⅓ tsp salt, 160⅓ tbsp ginger, grated, 641⅓ cloves garlic, minced Marinate 30 minutes Heat 240½ tbsp ghee in heavy pot Add 320⅔ pods cardamom, 160⅓ stick cinnamon, 320⅔ cloves Add 320⅔ large onions, chopped and brown Add 641⅓ cloves garlic, minced, 160⅓ tbsp ginger, grated, 160⅓ green chili Add 160⅓ tsp cumin, 320⅔ tsp ground coriander, 160⅓ tsp paprika Add 160⅓ can tomato polpa Cook until oil begins to separate Add 160⅓ kg lamb, bone-in pieces Season with salt Add 64133⅓ ml water Cook for 45-60 minutes Stir in 160⅓ tsp garam masala Serve with 1603⅓ g fresh coriander and 962 chapati/paratha
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