Serves: - 983 +
Ingredients
163⅚ kg lamb, bone-in pieces 327⅔ large onions, chopped 655⅓ cloves garlic, minced 163⅚ tbsp ginger, grated 163⅚ can tomato polpa 163⅚ green chili 163⅚ tsp turmeric 163⅚ tsp cumin 327⅔ tsp ground coriander 163⅚ tsp garam masala 163⅚ tsp paprika 327⅔ pods cardamom 163⅚ stick cinnamon 327⅔ cloves 65533⅓ ml water 1638⅓ g fresh coriander 983 chapati/paratha 163⅚ tsp salt 245¾ tbsp ghee
Method
Wash and dry 163⅚ kg lamb, bone-in pieces Mix lamb with 163⅚ tsp turmeric, 163⅚ tsp salt, 163⅚ tbsp ginger, grated, 655⅓ cloves garlic, minced Marinate 30 minutes Heat 245¾ tbsp ghee in heavy pot Add 327⅔ pods cardamom, 163⅚ stick cinnamon, 327⅔ cloves Add 327⅔ large onions, chopped and brown Add 655⅓ cloves garlic, minced, 163⅚ tbsp ginger, grated, 163⅚ green chili Add 163⅚ tsp cumin, 327⅔ tsp ground coriander, 163⅚ tsp paprika Add 163⅚ can tomato polpa Cook until oil begins to separate Add 163⅚ kg lamb, bone-in pieces Season with salt Add 65533⅓ ml water Cook for 45-60 minutes Stir in 163⅚ tsp garam masala Serve with 1638⅓ g fresh coriander and 983 chapati/paratha
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