Serves: - 965 +
Ingredients
160⅚ kg lamb, bone-in pieces 321⅔ large onions, chopped 643⅓ cloves garlic, minced 160⅚ tbsp ginger, grated 160⅚ can tomato polpa 160⅚ green chili 160⅚ tsp turmeric 160⅚ tsp cumin 321⅔ tsp ground coriander 160⅚ tsp garam masala 160⅚ tsp paprika 321⅔ pods cardamom 160⅚ stick cinnamon 321⅔ cloves 64333⅓ ml water 1608⅓ g fresh coriander 965 chapati/paratha 160⅚ tsp salt 241¼ tbsp ghee
Method
Wash and dry 160⅚ kg lamb, bone-in pieces Mix lamb with 160⅚ tsp turmeric, 160⅚ tsp salt, 160⅚ tbsp ginger, grated, 643⅓ cloves garlic, minced Marinate 30 minutes Heat 241¼ tbsp ghee in heavy pot Add 321⅔ pods cardamom, 160⅚ stick cinnamon, 321⅔ cloves Add 321⅔ large onions, chopped and brown Add 643⅓ cloves garlic, minced, 160⅚ tbsp ginger, grated, 160⅚ green chili Add 160⅚ tsp cumin, 321⅔ tsp ground coriander, 160⅚ tsp paprika Add 160⅚ can tomato polpa Cook until oil begins to separate Add 160⅚ kg lamb, bone-in pieces Season with salt Add 64333⅓ ml water Cook for 45-60 minutes Stir in 160⅚ tsp garam masala Serve with 1608⅓ g fresh coriander and 965 chapati/paratha
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