Serves: - 2 +
Ingredients
⅓ kg lamb, bone-in pieces ⅔ large onions, chopped 1⅓ cloves garlic, minced ⅓ tbsp ginger, grated ⅓ can tomato polpa ⅓ green chili ⅓ tsp turmeric ⅓ tsp cumin ⅔ tsp ground coriander ⅓ tsp garam masala ⅓ tsp paprika ⅔ pods cardamom ⅓ stick cinnamon ⅔ cloves 133⅓ ml water 3⅓ g fresh coriander 2 chapati/paratha ⅓ tsp salt ½ tbsp ghee
Method
Wash and dry ⅓ kg lamb, bone-in pieces Mix lamb with ⅓ tsp turmeric, ⅓ tsp salt, ⅓ tbsp ginger, grated, 1⅓ cloves garlic, minced Marinate 30 minutes Heat ½ tbsp ghee in heavy pot Add ⅔ pods cardamom, ⅓ stick cinnamon, ⅔ cloves Add ⅔ large onions, chopped and brown Add 1⅓ cloves garlic, minced, ⅓ tbsp ginger, grated, ⅓ green chili Add ⅓ tsp cumin, ⅔ tsp ground coriander, ⅓ tsp paprika Add ⅓ can tomato polpa Cook until oil begins to separate Add ⅓ kg lamb, bone-in pieces Season with salt Add 133⅓ ml water Cook for 45-60 minutes Stir in ⅓ tsp garam masala Serve with 3⅓ g fresh coriander and 2 chapati/paratha
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