Serves: 1 +
Ingredients
⅙ kg lamb, bone-in pieces ⅓ large onions, chopped ⅔ cloves garlic, minced ⅙ tbsp ginger, grated ⅙ can tomato polpa ⅙ green chili ⅙ tsp turmeric ⅙ tsp cumin ⅓ tsp ground coriander ⅙ tsp garam masala ⅙ tsp paprika ⅓ pods cardamom ⅙ stick cinnamon ⅓ cloves 66⅔ ml water 1⅔ g fresh coriander 1 chapati/paratha ⅙ tsp salt ¼ tbsp ghee
Method
Wash and dry ⅙ kg lamb, bone-in pieces Mix lamb with ⅙ tsp turmeric, ⅙ tsp salt, ⅙ tbsp ginger, grated, ⅔ cloves garlic, minced Marinate 30 minutes Heat ¼ tbsp ghee in heavy pot Add ⅓ pods cardamom, ⅙ stick cinnamon, ⅓ cloves Add ⅓ large onions, chopped and brown Add ⅔ cloves garlic, minced, ⅙ tbsp ginger, grated, ⅙ green chili Add ⅙ tsp cumin, ⅓ tsp ground coriander, ⅙ tsp paprika Add ⅙ can tomato polpa Cook until oil begins to separate Add ⅙ kg lamb, bone-in pieces Season with salt Add 66⅔ ml water Cook for 45-60 minutes Stir in ⅙ tsp garam masala Serve with 1⅔ g fresh coriander and 1 chapati/paratha
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