Serves: - 11 +
Ingredients
1⅚ kg lamb, bone-in pieces 3⅔ large onions, chopped 7⅓ cloves garlic, minced 1⅚ tbsp ginger, grated 1⅚ can tomato polpa 1⅚ green chili 1⅚ tsp turmeric 1⅚ tsp cumin 3⅔ tsp ground coriander 1⅚ tsp garam masala 1⅚ tsp paprika 3⅔ pods cardamom 1⅚ stick cinnamon 3⅔ cloves 733⅓ ml water 18⅓ g fresh coriander 11 chapati/paratha 1⅚ tsp salt 2¾ tbsp ghee
Method
Wash and dry 1⅚ kg lamb, bone-in pieces Mix lamb with 1⅚ tsp turmeric, 1⅚ tsp salt, 1⅚ tbsp ginger, grated, 7⅓ cloves garlic, minced Marinate 30 minutes Heat 2¾ tbsp ghee in heavy pot Add 3⅔ pods cardamom, 1⅚ stick cinnamon, 3⅔ cloves Add 3⅔ large onions, chopped and brown Add 7⅓ cloves garlic, minced, 1⅚ tbsp ginger, grated, 1⅚ green chili Add 1⅚ tsp cumin, 3⅔ tsp ground coriander, 1⅚ tsp paprika Add 1⅚ can tomato polpa Cook until oil begins to separate Add 1⅚ kg lamb, bone-in pieces Season with salt Add 733⅓ ml water Cook for 45-60 minutes Stir in 1⅚ tsp garam masala Serve with 18⅓ g fresh coriander and 11 chapati/paratha
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