Serves: - 8 +
Ingredients
1⅓ kg lamb, bone-in pieces 2⅔ large onions, chopped 5⅓ cloves garlic, minced 1⅓ tbsp ginger, grated 1⅓ can tomato polpa 1⅓ green chili 1⅓ tsp turmeric 1⅓ tsp cumin 2⅔ tsp ground coriander 1⅓ tsp garam masala 1⅓ tsp paprika 2⅔ pods cardamom 1⅓ stick cinnamon 2⅔ cloves 533⅓ ml water 13⅓ g fresh coriander 8 chapati/paratha 1⅓ tsp salt 2 tbsp ghee
Method
Wash and dry 1⅓ kg lamb, bone-in pieces Mix lamb with 1⅓ tsp turmeric, 1⅓ tsp salt, 1⅓ tbsp ginger, grated, 5⅓ cloves garlic, minced Marinate 30 minutes Heat 2 tbsp ghee in heavy pot Add 2⅔ pods cardamom, 1⅓ stick cinnamon, 2⅔ cloves Add 2⅔ large onions, chopped and brown Add 5⅓ cloves garlic, minced, 1⅓ tbsp ginger, grated, 1⅓ green chili Add 1⅓ tsp cumin, 2⅔ tsp ground coriander, 1⅓ tsp paprika Add 1⅓ can tomato polpa Cook until oil begins to separate Add 1⅓ kg lamb, bone-in pieces Season with salt Add 533⅓ ml water Cook for 45-60 minutes Stir in 1⅓ tsp garam masala Serve with 13⅓ g fresh coriander and 8 chapati/paratha
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