Serves: - 5 +
Ingredients
⅚ kg lamb, bone-in pieces 1⅔ large onions, chopped 3⅓ cloves garlic, minced ⅚ tbsp ginger, grated ⅚ can tomato polpa ⅚ green chili ⅚ tsp turmeric ⅚ tsp cumin 1⅔ tsp ground coriander ⅚ tsp garam masala ⅚ tsp paprika 1⅔ pods cardamom ⅚ stick cinnamon 1⅔ cloves 333⅓ ml water 8⅓ g fresh coriander 5 chapati/paratha ⅚ tsp salt 1¼ tbsp ghee
Method
Wash and dry ⅚ kg lamb, bone-in pieces Mix lamb with ⅚ tsp turmeric, ⅚ tsp salt, ⅚ tbsp ginger, grated, 3⅓ cloves garlic, minced Marinate 30 minutes Heat 1¼ tbsp ghee in heavy pot Add 1⅔ pods cardamom, ⅚ stick cinnamon, 1⅔ cloves Add 1⅔ large onions, chopped and brown Add 3⅓ cloves garlic, minced, ⅚ tbsp ginger, grated, ⅚ green chili Add ⅚ tsp cumin, 1⅔ tsp ground coriander, ⅚ tsp paprika Add ⅚ can tomato polpa Cook until oil begins to separate Add ⅚ kg lamb, bone-in pieces Season with salt Add 333⅓ ml water Cook for 45-60 minutes Stir in ⅚ tsp garam masala Serve with 8⅓ g fresh coriander and 5 chapati/paratha
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