Serves: - 15 +
Ingredients
2½ kg lamb, bone-in pieces 5 large onions, chopped 10 cloves garlic, minced 2½ tbsp ginger, grated 2½ can tomato polpa 2½ green chili 2½ tsp turmeric 2½ tsp cumin 5 tsp ground coriander 2½ tsp garam masala 2½ tsp paprika 5 pods cardamom 2½ stick cinnamon 5 cloves 1000 ml water 25 g fresh coriander 15 chapati/paratha 2½ tsp salt 3¾ tbsp ghee
Method
Wash and dry 2½ kg lamb, bone-in pieces Mix lamb with 2½ tsp turmeric, 2½ tsp salt, 2½ tbsp ginger, grated, 10 cloves garlic, minced Marinate 30 minutes Heat 3¾ tbsp ghee in heavy pot Add 5 pods cardamom, 2½ stick cinnamon, 5 cloves Add 5 large onions, chopped and brown Add 10 cloves garlic, minced, 2½ tbsp ginger, grated, 2½ green chili Add 2½ tsp cumin, 5 tsp ground coriander, 2½ tsp paprika Add 2½ can tomato polpa Cook until oil begins to separate Add 2½ kg lamb, bone-in pieces Season with salt Add 1000 ml water Cook for 45-60 minutes Stir in 2½ tsp garam masala Serve with 25 g fresh coriander and 15 chapati/paratha
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