Lamb Curry Do Pyaza 2
Gosht Do Pyaza 2
Do=two, Pyaz=onions. A do pyaza dish simply has double the usual amount of onions, roughly same amount as meat by volume, added twice during the cooking process. It is a popular dish in UK Indian restaurants. Serves 6
Edited March 2011
500 gm. lamb or mutton (mutton takes longer to cook, suitable for slow cooker and pressure cooker)
2 cups creamy yoghurt (Greek yoghurt is good)
1/2 tsp. turmeric powder
2 tsp. salt
2 tsp. coriander or dhania powder
1/4 tsp. chilli powder
1 full tbs. dry methi leaves (optional)
Ingredients for cooking:
3-4 tbs. ghee or clarified butter
1 tsp. cumin seeds (Shahi jeera or black cumin is good for this recipe)
500 gm. onions, thinly sliced
250 gm. onions, thickly sliced
6-7 green cardamoms (or 2 large, black cardamoms)
2 bay leaves
50 gm 7-8 cloves garlic, peeled and chopped
1 inch piece ginger, peeled and grated
5-6 red whole chillies (adjust to taste)
For final touch:
2 tbs. lemon juice
1/2 tsp. garam masala
A good handful of chopped coriander leaves (optional)
Mix marinade ingredients; yoghurt, salt, turmeric, coriander powder and chilli powder, add meat and leave to marinate for a couple of hours or overnight in the fridge.
Heat ghee in a pan.
First fry thinly sliced onions until brown. 1/2 tsp. sugar helps to give onions a nice brown colour. Lift out of the ghee and keep aside.
Heat remaining ghee again, add cumin seeds, bay leaves and cardamoms. When cumin seeds splutter, add thickly sliced onions, ginger and garlic and fry until onions are brown.
Add marinated meat and whole chillies. Stir fry until meat is browned.
Add 2-3 cups water and cook on medium heat, until meat is tender. You can cook it in a slow cooker at this stage. Oil floats to the top when meat is ready.
Add Thinly sliced fried onions saved from step 3.
Cook covered on low heat for further 10-15 minutes.
Add lemon juice, garam masala and stir.
Garnish with coriander leaves.
You can add a few strands of saffron dissolved in warm water along with lemon juice and garam masala.
*Tips for cooking with yoghurt:
Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
Make sure that the yoghurt is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.
When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix with the yoghurt, warming the yoghurt a bit and then stir it back into the hot dish.
Substitute sour cream for yoghurt, using only half the amount.