Serves: - 16 +
Ingredients
2⅔ kg lamb, bone-in pieces 5⅓ large onions, chopped 10⅔ cloves garlic, minced 2⅔ tbsp ginger, grated 2⅔ can tomato polpa 2⅔ green chili 2⅔ tsp turmeric 2⅔ tsp cumin 5⅓ tsp ground coriander 2⅔ tsp garam masala 2⅔ tsp paprika 5⅓ pods cardamom 2⅔ stick cinnamon 5⅓ cloves 1066⅔ ml water 26⅔ g fresh coriander 16 chapati/paratha 2⅔ tsp salt 4 tbsp ghee
Method
Wash and dry 2⅔ kg lamb, bone-in pieces Mix lamb with 2⅔ tsp turmeric, 2⅔ tsp salt, 2⅔ tbsp ginger, grated, 10⅔ cloves garlic, minced Marinate 30 minutes Heat 4 tbsp ghee in heavy pot Add 5⅓ pods cardamom, 2⅔ stick cinnamon, 5⅓ cloves Add 5⅓ large onions, chopped and brown Add 10⅔ cloves garlic, minced, 2⅔ tbsp ginger, grated, 2⅔ green chili Add 2⅔ tsp cumin, 5⅓ tsp ground coriander, 2⅔ tsp paprika Add 2⅔ can tomato polpa Cook until oil begins to separate Add 2⅔ kg lamb, bone-in pieces Season with salt Add 1066⅔ ml water Cook for 45-60 minutes Stir in 2⅔ tsp garam masala Serve with 26⅔ g fresh coriander and 16 chapati/paratha
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