Lamb-Do-Pyaza (Lamb Curry Cooked with Onions)

Lamb-Do-Pyaza (Lamb Curry Cooked with Onions)

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Servings: 5
Calories: 718

Ingredients
 

  • 2.2 lb Lamb cut into cubes
  • 11 oz Button onions
  • 1 tbsp Butter
  • 3 1/2 fl oz Vegetable oil
  • 1 tsp 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
  • 4 oz Onions chopped / sliced
  • 3 tbsp Ginger adrak paste
  • 3 tbsp Garlic lasan paste
  • 11 oz Tomatoes skinned, deseeded, chopped
  • 2 tsp Garam masala
  • 2 tsp Coriander dhaniya powder
  • 4 tsp Cumin jeera powder
  • 1 1/2 tsp Mace javitrj powder
  • 1/2 Nutmeg jaiphal, powdered
  • 2 tsp Black pepper kali mirch, crushed
  • Salt to taste
  • 1 tbsp Green coriander hara dhaniya, chopped
  • 1 tsp Ginger julienned

Instructions

  • Blanch the button onions and toss in hot butter for a few minutes.
  • Heat the oil in a pan; add turmeric powder and the whole spices and saute on medium heat until they begin to crackle.
  • 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.
  • 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.
  • 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.
  • Serve hot, garnished with green coriander and ginger.
Calories: 718 kcal
Carbohydrates: 28 g
Protein: 38 g
Fat: 52g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 162 mg
Potassium: 1120 mg
Fiber: 8 g
Sugar: 9 g
Vitamin A: 1332 IU
Vitamin C: 121 mg
Calcium: 163 mg
Iron: 7 mg
Cuisine Indian
Ingredients Lamb
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