Serves: - 985 +
Ingredients
164⅙ kg lamb, bone-in pieces 328⅓ large onions, chopped 656⅔ cloves garlic, minced 164⅙ tbsp ginger, grated 164⅙ can tomato polpa 164⅙ green chili 164⅙ tsp turmeric 164⅙ tsp cumin 328⅓ tsp ground coriander 164⅙ tsp garam masala 164⅙ tsp paprika 328⅓ pods cardamom 164⅙ stick cinnamon 328⅓ cloves 65666⅔ ml water 1641⅔ g fresh coriander 985 chapati/paratha 164⅙ tsp salt 246¼ tbsp ghee
Method
Wash and dry 164⅙ kg lamb, bone-in pieces Mix lamb with 164⅙ tsp turmeric, 164⅙ tsp salt, 164⅙ tbsp ginger, grated, 656⅔ cloves garlic, minced Marinate 30 minutes Heat 246¼ tbsp ghee in heavy pot Add 328⅓ pods cardamom, 164⅙ stick cinnamon, 328⅓ cloves Add 328⅓ large onions, chopped and brown Add 656⅔ cloves garlic, minced, 164⅙ tbsp ginger, grated, 164⅙ green chili Add 164⅙ tsp cumin, 328⅓ tsp ground coriander, 164⅙ tsp paprika Add 164⅙ can tomato polpa Cook until oil begins to separate Add 164⅙ kg lamb, bone-in pieces Season with salt Add 65666⅔ ml water Cook for 45-60 minutes Stir in 164⅙ tsp garam masala Serve with 1641⅔ g fresh coriander and 985 chapati/paratha
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