Serves: - 13 +
Ingredients
2⅙ kg lamb, bone-in pieces 4⅓ large onions, chopped 8⅔ cloves garlic, minced 2⅙ tbsp ginger, grated 2⅙ can tomato polpa 2⅙ green chili 2⅙ tsp turmeric 2⅙ tsp cumin 4⅓ tsp ground coriander 2⅙ tsp garam masala 2⅙ tsp paprika 4⅓ pods cardamom 2⅙ stick cinnamon 4⅓ cloves 866⅔ ml water 21⅔ g fresh coriander 13 chapati/paratha 2⅙ tsp salt 3¼ tbsp ghee
Method
Wash and dry 2⅙ kg lamb, bone-in pieces Mix lamb with 2⅙ tsp turmeric, 2⅙ tsp salt, 2⅙ tbsp ginger, grated, 8⅔ cloves garlic, minced Marinate 30 minutes Heat 3¼ tbsp ghee in heavy pot Add 4⅓ pods cardamom, 2⅙ stick cinnamon, 4⅓ cloves Add 4⅓ large onions, chopped and brown Add 8⅔ cloves garlic, minced, 2⅙ tbsp ginger, grated, 2⅙ green chili Add 2⅙ tsp cumin, 4⅓ tsp ground coriander, 2⅙ tsp paprika Add 2⅙ can tomato polpa Cook until oil begins to separate Add 2⅙ kg lamb, bone-in pieces Season with salt Add 866⅔ ml water Cook for 45-60 minutes Stir in 2⅙ tsp garam masala Serve with 21⅔ g fresh coriander and 13 chapati/paratha
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