Lamb Do Pyaza

Ingredients

• •750g lamb, cut into 2-inch pieces
• •4 medium onions, divided
• •3 tablespoons vegetable oil
• •2 tablespoons ginger-garlic paste
• •2 green chilies, minced
• •1 cup plain yogurt
• •2 teaspoons ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon turmeric powder
• •1 teaspoon garam masala
• •1 cup water
• •to taste salt and pepper
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Slice 2 onions into thin rings and deep fry in oil until golden brown; drain and set aside. Dice remaining 2 onions finely.
2. 2In the same oil, sauté diced onions until softened, then add ginger-garlic paste and green chilies; cook for 2 minutes.
3. 3Add lamb pieces and cook over high heat for 5 minutes, stirring occasionally, until browned.
4. 4Mix in yogurt, cumin, coriander, turmeric, and garam masala; stir well and cook for 3 minutes.
5. 5Add water, salt, and pepper; bring to boil, then reduce heat and simmer covered for 25-30 minutes until lamb is tender.
6. 6Fold in half of the fried onions and cook uncovered for 3 minutes until sauce thickens slightly.
7. 7Garnish with remaining fried onions and fresh cilantro, then serve hot with rice or naan.

💡 Do pyaza needs onions in two stages: some cooked down for body and some added later so recognizable onion pieces survive in the sauce.

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