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
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
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.
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
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).
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.
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