In Indian cuisine, ‘Do Pyaza’ literally translates to ‘two onions’ – or, in this case, lamb with two onions. Simple! One is used at the start of cooking, for flavour, and one towards the end, for a variation in texture. There is much more to this dish than just onions, however, as you will soon find out.
Do Pyaza Ingredients:
- 750g boneless lamb, diced into cubes
- Sea salt and black pepper
- 2 tbsp coconut oil
- 2 large onions – one diced, the other sliced finely
- 4 cloves garlic, chopped
- 3 – 4 fresh green chillies, deseeded and chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 200ml thick coconut milk
- 2 cloves
- 1 cinnamon stick
- Juice 1 lemon
- Fresh coriander, to serve
Do Pyaza How To:
Drizzle the lamb cubes with a little olive oil and season well with black pepper and sea salt. Heat 1 tbsp of the coconut oil in a large, heavy based saucepan. Add the lamb in two separate batches, and fry until brown all over. Set aside, then repeat with the remaining meat.
Heat the remaining coconut oil, then add the diced onion and garlic and fry gently for 5 minutes. Add the chilli, turmeric and coriander, and cook for another minute or so.
Add the coconut milk, cloves, cinnamon stick and 250ml water. Return the lamb to the pan and stir well. Bring to the boil, then cover and simmer gently for 20 minutes, stirring occasionally.
Add the remaining onion to the pan, then continue to simmer, uncovered, for a further 20 minutes.
When ready to serve, stir in the lemon juice and garnish with fresh coriander.