Serves: - 9 +
Ingredients
1½ kg lamb, bone-in pieces 3 large onions, chopped 6 cloves garlic, minced 1½ tbsp ginger, grated 1½ can tomato polpa 1½ green chili 1½ tsp turmeric 1½ tsp cumin 3 tsp ground coriander 1½ tsp garam masala 1½ tsp paprika 3 pods cardamom 1½ stick cinnamon 3 cloves 600 ml water 15 g fresh coriander 9 chapati/paratha 1½ tsp salt 2¼ tbsp ghee
Method
Wash and dry 1½ kg lamb, bone-in pieces Mix lamb with 1½ tsp turmeric, 1½ tsp salt, 1½ tbsp ginger, grated, 6 cloves garlic, minced Marinate 30 minutes Heat 2¼ tbsp ghee in heavy pot Add 3 pods cardamom, 1½ stick cinnamon, 3 cloves Add 3 large onions, chopped and brown Add 6 cloves garlic, minced, 1½ tbsp ginger, grated, 1½ green chili Add 1½ tsp cumin, 3 tsp ground coriander, 1½ tsp paprika Add 1½ can tomato polpa Cook until oil begins to separate Add 1½ kg lamb, bone-in pieces Season with salt Add 600 ml water Cook for 45-60 minutes Stir in 1½ tsp garam masala Serve with 15 g fresh coriander and 9 chapati/paratha
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