Serves: - 14 +
Ingredients
2⅓ kg lamb, bone-in pieces 4⅔ large onions, chopped 9⅓ cloves garlic, minced 2⅓ tbsp ginger, grated 2⅓ can tomato polpa 2⅓ green chili 2⅓ tsp turmeric 2⅓ tsp cumin 4⅔ tsp ground coriander 2⅓ tsp garam masala 2⅓ tsp paprika 4⅔ pods cardamom 2⅓ stick cinnamon 4⅔ cloves 933⅓ ml water 23⅓ g fresh coriander 14 chapati/paratha 2⅓ tsp salt 3½ tbsp ghee
Method
Wash and dry 2⅓ kg lamb, bone-in pieces Mix lamb with 2⅓ tsp turmeric, 2⅓ tsp salt, 2⅓ tbsp ginger, grated, 9⅓ cloves garlic, minced Marinate 30 minutes Heat 3½ tbsp ghee in heavy pot Add 4⅔ pods cardamom, 2⅓ stick cinnamon, 4⅔ cloves Add 4⅔ large onions, chopped and brown Add 9⅓ cloves garlic, minced, 2⅓ tbsp ginger, grated, 2⅓ green chili Add 2⅓ tsp cumin, 4⅔ tsp ground coriander, 2⅓ tsp paprika Add 2⅓ can tomato polpa Cook until oil begins to separate Add 2⅓ kg lamb, bone-in pieces Season with salt Add 933⅓ ml water Cook for 45-60 minutes Stir in 2⅓ tsp garam masala Serve with 23⅓ g fresh coriander and 14 chapati/paratha
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