Lamb-Do-Pyaza (Lamb curry cooked with onions) recipe
ingredients
1 kg (2.2 lb) Lamb, cut into cubes
300 g (11 oz) Button onions
1 tbsp (20 g) Butter
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (2 g) Turmeric (haldi) powder
3 Bay leaves (tej patta)
10 Cloves (laung)
5 Cinnamon (dalchini), 1 inch sticks
8 Dry red chillies (sookhi lal mirch)
10 Green cardamom (choti elaichi)
1 cup (120 g) 4 oz Onions, chopped / sliced
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
300 g (11 oz) Tomatoes, skinned, deseeded, chopped
2 tsp (4 g) Garam masala
2 tsp (3 g) Coriander (dhaniya) powder
4 tsp (6 g) Cumin (jeera) powder
1 1/2 tsp (3 g) Mace (javitrj) powder
1/2 (1 g) Nutmeg (jaiphal), powdered
2 tsp (4 g) Black pepper (kali mirch), crushed
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (6 g) Ginger, julienned
300 g (11 oz) Button onions
1 tbsp (20 g) Butter
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (2 g) Turmeric (haldi) powder
3 Bay leaves (tej patta)
10 Cloves (laung)
5 Cinnamon (dalchini), 1 inch sticks
8 Dry red chillies (sookhi lal mirch)
10 Green cardamom (choti elaichi)
1 cup (120 g) 4 oz Onions, chopped / sliced
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
300 g (11 oz) Tomatoes, skinned, deseeded, chopped
2 tsp (4 g) Garam masala
2 tsp (3 g) Coriander (dhaniya) powder
4 tsp (6 g) Cumin (jeera) powder
1 1/2 tsp (3 g) Mace (javitrj) powder
1/2 (1 g) Nutmeg (jaiphal), powdered
2 tsp (4 g) Black pepper (kali mirch), crushed
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (6 g) Ginger, julienned
method
1. Blanch the button onions and toss in hot butter for a few minutes.
2. Heat the oil in a pan; add turmeric powder and the whole spices and saute on medium heat until they begin to crackle.
3. Add the onions and saute until soft and golden in colour. Add the ginger and garlic pastes and tomatoes. Stir and cook for 5 minutes.
4. Add the lamb, stir and cook for 10 - 15 minutes on medium heat until a pleasant aroma emanates. Reduce heat and simmer until the lamb is tender.
5. Mix in garam masala, coriander powder, cumin powder, mace powder, nutmeg powder, and black pepper. Add salt to taste. Add the button onions and stir. Cover and cook for 2 - 3 minutes.
6. Serve hot, garnished with green coriander and ginger.
2. Heat the oil in a pan; add turmeric powder and the whole spices and saute on medium heat until they begin to crackle.
3. Add the onions and saute until soft and golden in colour. Add the ginger and garlic pastes and tomatoes. Stir and cook for 5 minutes.
4. Add the lamb, stir and cook for 10 - 15 minutes on medium heat until a pleasant aroma emanates. Reduce heat and simmer until the lamb is tender.
5. Mix in garam masala, coriander powder, cumin powder, mace powder, nutmeg powder, and black pepper. Add salt to taste. Add the button onions and stir. Cover and cook for 2 - 3 minutes.
6. Serve hot, garnished with green coriander and ginger.
serving amount
serves: 4 - 5
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