Serves: - 4 +
Ingredients
⅔ kg lamb, bone-in pieces 1⅓ large onions, chopped 2⅔ cloves garlic, minced ⅔ tbsp ginger, grated ⅔ can tomato polpa ⅔ green chili ⅔ tsp turmeric ⅔ tsp cumin 1⅓ tsp ground coriander ⅔ tsp garam masala ⅔ tsp paprika 1⅓ pods cardamom ⅔ stick cinnamon 1⅓ cloves 266⅔ ml water 6⅔ g fresh coriander 4 chapati/paratha ⅔ tsp salt 1 tbsp ghee
Method
Wash and dry ⅔ kg lamb, bone-in pieces Mix lamb with ⅔ tsp turmeric, ⅔ tsp salt, ⅔ tbsp ginger, grated, 2⅔ cloves garlic, minced Marinate 30 minutes Heat 1 tbsp ghee in heavy pot Add 1⅓ pods cardamom, ⅔ stick cinnamon, 1⅓ cloves Add 1⅓ large onions, chopped and brown Add 2⅔ cloves garlic, minced, ⅔ tbsp ginger, grated, ⅔ green chili Add ⅔ tsp cumin, 1⅓ tsp ground coriander, ⅔ tsp paprika Add ⅔ can tomato polpa Cook until oil begins to separate Add ⅔ kg lamb, bone-in pieces Season with salt Add 266⅔ ml water Cook for 45-60 minutes Stir in ⅔ tsp garam masala Serve with 6⅔ g fresh coriander and 4 chapati/paratha
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