Doh piaza

Doh piaza

Spiced lamb with onions

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

The name of this dish translates literally as ‘two onions’, and it has never quite been settled whether this means the onions are added in two forms — raw and fried — or at two different stages of cooking. Or, that the dish has twice as much onion as most other preparations of this type.

Ingredients

Quantity Ingredient
1.5kg boned shoulder or leg of lamb or mutton
1kg onions
6 garlic cloves
1 1/2 teaspoons fresh ginger, finely grated
60g plain yoghurt
1-2 teaspoons chilli powder, or to taste
1 teaspoon paprika
3 tablespoons fresh coriander leaves, chopped
2 tablespoons ground coriander
2 teaspoons black cumin seeds
3 tablespoons ghee
60ml oil
8 cardamom pods
1 teaspoon Garam masala

Method

  1. Trim the lamb of any excess fat and cut into large cubes.
  2. Slice half of the onions thinly and chop the rest. Put the chopped onions into a food processor with the garlic, ginger, yoghurt, chilli powder, paprika, coriander leaves, ground coriander and cumin seeds and process until smooth.
  3. Heat the ghee and oil in a large heavy-based frying pan over medium heat. Add the sliced onion and cook, stirring often, until golden. Remove to a plate. Add the cubed meat to the pan, in batches, and cook over high heat until browned on all sides. Remove to a plate when cooked. Set aside.
  4. Add a little more ghee or oil to the pan if needed, and cook the onion purée over medium heat, stirring constantly, until it becomes aromatic and oil starts to appear around the edges of the mixture.
  5. Return the meat to the pan, add the cardamom pods, stir well, then cover and cook over low heat until the meat is almost tender, stirring occasionally. It might be necessary to add a little water, but usually the juices given out by the meat are sufficient. When the meat is tender and most of the liquid has been absorbed, add the garam masala and reserved fried onion, cover and continue to cook over low heat for a further 15 minutes. Serve the spiced lamb with rice or Indian breads.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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