Lamb doh piaza recipe
Lamb Doh Piaza recipe
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|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|
|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||garam masala|
|2 tsp||chilli powder|
|1 tbsp||ground coriander|
|1 tbsp||ground cumin|
|6||green cardamom pods, bruised|
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.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Lamb doh piaza recipe
Recipe type: xarchivex
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