Lamb do Pyaza
A delicious Indian dish, Lamb do Pyaza translates to 'lamb with two onions'. This dish uses onions at two stages of cooking for a variation in texture and flavour. Enhanced with aromatic spices and coconut milk, this paleo-friendly recipe is sure to impress.
Servings: 4 Serves
Calories: 450kcal
Cost: $25
Equipment
- Large heavy-based saucepan
Ingredients
- 750 g 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
- 200 ml thick coconut milk
- 2 cloves
- 1 cinnamon stick
- Juice of 1 lemon
- Fresh coriander to serve
Instructions
- Season and Brown the Lamb: 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.
- Sauté the Onions and Spices: 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.
- Prepare the Curry: 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 Second Onion: Add the remaining onion to the pan, then continue to simmer, uncovered, for a further 20 minutes.
- Finish and Serve: When ready to serve, stir in the lemon juice and garnish with fresh coriander.
Notes
- Adjust the amount of chilli to your spice preference.
- This dish pairs well with cauliflower rice or a fresh salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.