Serves: - 10 +
Ingredients
1⅔ kg lamb, bone-in pieces 3⅓ large onions, chopped 6⅔ cloves garlic, minced 1⅔ tbsp ginger, grated 1⅔ can tomato polpa 1⅔ green chili 1⅔ tsp turmeric 1⅔ tsp cumin 3⅓ tsp ground coriander 1⅔ tsp garam masala 1⅔ tsp paprika 3⅓ pods cardamom 1⅔ stick cinnamon 3⅓ cloves 666⅔ ml water 16⅔ g fresh coriander 10 chapati/paratha 1⅔ tsp salt 2½ tbsp ghee
Method
Wash and dry 1⅔ kg lamb, bone-in pieces Mix lamb with 1⅔ tsp turmeric, 1⅔ tsp salt, 1⅔ tbsp ginger, grated, 6⅔ cloves garlic, minced Marinate 30 minutes Heat 2½ tbsp ghee in heavy pot Add 3⅓ pods cardamom, 1⅔ stick cinnamon, 3⅓ cloves Add 3⅓ large onions, chopped and brown Add 6⅔ cloves garlic, minced, 1⅔ tbsp ginger, grated, 1⅔ green chili Add 1⅔ tsp cumin, 3⅓ tsp ground coriander, 1⅔ tsp paprika Add 1⅔ can tomato polpa Cook until oil begins to separate Add 1⅔ kg lamb, bone-in pieces Season with salt Add 666⅔ ml water Cook for 45-60 minutes Stir in 1⅔ tsp garam masala Serve with 16⅔ g fresh coriander and 10 chapati/paratha
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