Lamb Do Piaza Lamb with Onions
Experience the rich, aromatic flavors of Lamb Do Piaza, a classic Indian dish where tender pieces of lamb are simmered with a delightful abundance of onions. This unique recipe expertly balances caramelized onions, warming spices like cinnamon, cardamom, and cloves, and a creamy touch of yogurt to create a luscious, mouthwatering curry. The dish gets its name "Do Piaza," meaning "two onions," from the two-stage cooking process that infuses layers of sweetness and depth into the curry. Perfect for special occasions or comforting family meals, serve this flavorful lamb curry with steamed basmati rice or fluffy naan for a truly satisfying feast. Focused on bold flavors and hearty textures, this Lamb Do Piaza recipe is a must-try for lovers of traditional Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless)
- 4 medium Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Yogurt (plain, whisked)
- 3 tablespoons Ghee or vegetable oil
- 1 piece Cinnamon stick
- 3 pods Green cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 to taste Salt
- 1 cup Water
Instructions
Heat the ghee or vegetable oil in a large pan over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for 1 minute until fragrant.
Add the sliced onions and cook for 8-10 minutes until golden brown, stirring frequently.
Remove half of the sautéed onions and set aside for later use.
Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes.
Add the lamb pieces and cook until they are browned on all sides, about 5-7 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well to coat the lamb in the spices.
Add the chopped tomatoes and cook until they break down and the mixture becomes thick, about 10 minutes.
Reduce the heat to low and stir in the whisked yogurt slowly, making sure it doesn’t curdle. Cook for another 5 minutes.
Add the reserved sautéed onions back into the pan, along with salt and 1 cup of water. Cover and simmer for 30-40 minutes, or until the lamb is tender.
Stir in the garam masala powder and cook for another 2-3 minutes.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 26.3 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
