Lamb doh piaza recipe
Lamb Doh Piaza recipe
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Ingredients
| 3 tbsp | vegetable ghee |
| 4 tbsp | grapeseed oil |
| 500 g | onions, thinly sliced |
| 750 g | lean lamb fillet, cut into bite-size pieces |
| 150 ml | low-fat natural yogurt |
| 150 ml | water |
| For the spice mix: | |
| 1 large | onion, finely chopped |
| 4 clove(s) | garlic, crushed |
| 2 ½ | cm piece fresh root ginger, finely chopped/grated |
| 1 tsp | salt |
| 1 tsp | turmeric |
| 1 tsp | garam masala |
| 2 tsp | chilli powder |
| 1 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 6 | green cardamom pods, bruised |
Instructions
Cmbine all the ingredients for the spice mix in a bowl.
Heat 2 tablespoons of the ghee in a large non-stick pan, add 2 tablespoons of oil and stir in the thinly sliced onions. Fry over a medium heat for about 10 minutes or until onions are golden brown all over. Remove onions from pan and set aside.
Add remaining ghee and 1 more tablespoon of oil to pan and fry lamb pieces in batches to seal, then remove and set aside.
Add the remaining oil and the spice mix and fry for 2 minutes, stirring.
Reduce heat to low, stir in yoghurt and simmer for 2 minutes.
Return lamb to pan, add water and stir well.
Cover pan and cook over a low heat for 20 minutes.
Stir in thinly sliced onions and cook uncovered for 10 minutes. Remove cardamom pods.
Serve with boiled rice and garnish with fresh coriander.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Lamb doh piaza recipe
Recipe type: xarchivex
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