Serves: - 995 +
Ingredients
165⅚ kg lamb, bone-in pieces 331⅔ large onions, chopped 663⅓ cloves garlic, minced 165⅚ tbsp ginger, grated 165⅚ can tomato polpa 165⅚ green chili 165⅚ tsp turmeric 165⅚ tsp cumin 331⅔ tsp ground coriander 165⅚ tsp garam masala 165⅚ tsp paprika 331⅔ pods cardamom 165⅚ stick cinnamon 331⅔ cloves 66333⅓ ml water 1658⅓ g fresh coriander 995 chapati/paratha 165⅚ tsp salt 248¾ tbsp ghee
Method
Wash and dry 165⅚ kg lamb, bone-in pieces Mix lamb with 165⅚ tsp turmeric, 165⅚ tsp salt, 165⅚ tbsp ginger, grated, 663⅓ cloves garlic, minced Marinate 30 minutes Heat 248¾ tbsp ghee in heavy pot Add 331⅔ pods cardamom, 165⅚ stick cinnamon, 331⅔ cloves Add 331⅔ large onions, chopped and brown Add 663⅓ cloves garlic, minced, 165⅚ tbsp ginger, grated, 165⅚ green chili Add 165⅚ tsp cumin, 331⅔ tsp ground coriander, 165⅚ tsp paprika Add 165⅚ can tomato polpa Cook until oil begins to separate Add 165⅚ kg lamb, bone-in pieces Season with salt Add 66333⅓ ml water Cook for 45-60 minutes Stir in 165⅚ tsp garam masala Serve with 1658⅓ g fresh coriander and 995 chapati/paratha
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