Lamb Doh Piaza Recipe

Lamb Doh Piaza Recipes

Ingredients :

3 tbsp ghee

4 tbsp vegetable oil

500g (1 lb) onions, sliced thinly

750g (1.5 lb) boneless leg or shoulder of lamb, cut into bite-sized pieces

150ml (1/4 pint) natural yogurt


Spice mixture -

1 large onion, finely chopped

4 garlic cloves, crushed

2 tsp peeled and freshly grated root ginger

1 tsp turmeric

1 tsp garam masala

2 tsp chili powder

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp salt

6 cardamom pods, bruised


To garnish -

2 tbsp chopped coriander leaves

Method :

Melt 2 tbsp of the ghee in a wide, heavy-based saucepan. Add 2 tbsp of the oil and stir in the sliced onions, Fry the onions over a medium heat, stirring frequently, for about 10 minutes or until they are browned all over. Remove the onions from the pan and set aside.

Add the remaining ghee and 1 more tbsp of oil to the pan and fry the lamb in batches until browned. Remove the lamb and set aside.

Next add the remaining oil and all the spice mixture ingredients to the pan. Cook, stirring, for 1 minute, then stir in the yogurt and cook for a further minute.

Return the lamb to the pan. Stir well, cover and cook over a low heat, stirring occasionally, for 30 minutes until the meat is tender. (If the sauce appears to be drying out add a little water).

Stir the reserved onions into the curry. Cover the pan and cook gently for a further 10 minutes. Taste and add more salt if necessary. Serve hot, garnished with coriander.

Serves 4-6

Doh means two and piaza means onions, and onions are used in two ways in this recipe: finely chopped in the spice mixture and also sliced, fried and added towards the end of the cooking time.

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