Serves: - 971 +
Ingredients
161⅚ kg lamb, bone-in pieces 323⅔ large onions, chopped 647⅓ cloves garlic, minced 161⅚ tbsp ginger, grated 161⅚ can tomato polpa 161⅚ green chili 161⅚ tsp turmeric 161⅚ tsp cumin 323⅔ tsp ground coriander 161⅚ tsp garam masala 161⅚ tsp paprika 323⅔ pods cardamom 161⅚ stick cinnamon 323⅔ cloves 64733⅓ ml water 1618⅓ g fresh coriander 971 chapati/paratha 161⅚ tsp salt 242¾ tbsp ghee
Method
Wash and dry 161⅚ kg lamb, bone-in pieces Mix lamb with 161⅚ tsp turmeric, 161⅚ tsp salt, 161⅚ tbsp ginger, grated, 647⅓ cloves garlic, minced Marinate 30 minutes Heat 242¾ tbsp ghee in heavy pot Add 323⅔ pods cardamom, 161⅚ stick cinnamon, 323⅔ cloves Add 323⅔ large onions, chopped and brown Add 647⅓ cloves garlic, minced, 161⅚ tbsp ginger, grated, 161⅚ green chili Add 161⅚ tsp cumin, 323⅔ tsp ground coriander, 161⅚ tsp paprika Add 161⅚ can tomato polpa Cook until oil begins to separate Add 161⅚ kg lamb, bone-in pieces Season with salt Add 64733⅓ ml water Cook for 45-60 minutes Stir in 161⅚ tsp garam masala Serve with 1618⅓ g fresh coriander and 971 chapati/paratha
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