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Lamb Do Piyaz (Curried Lamb with Onions)

3 tablespoons madras curry powder
1 teaspoon salt -- (or to taste)
3 pounds lamb - 2 inch cubes (fat trimmed - boneless or boned)
3 tablespoons vegetable or corn oil
2 cups thinly sliced onions
2 tablespoons finely chopped ginger
2 tablespoons minced garlic
1 cup chopped tomatoes or
2 tablespoons tomato paste
1 cup quartered onions
1 tablespoon chopped cilantro

1. In a small bowl mix together Madras Curry Powder, salt and 4 Tbsp. water and set aside.

2. In a medium pan or pot (non-stick is ideal) heat oil over moderate fire and saut onions, stirring, until golden brown, about 5 to 7 minutes. With a slotted spoon squeeze out excess oil from 3 Tbsp. of fried onions and transfer to paper towels to drain (for garnishing). Add ginger and garlic to rest of onions in oil and saut , stirring, 1 min. Add spice paste and saut, stirring, until liquid has evaporated, about 1 min.

3. Add tomatoes and saut , stirring, until soft and melt into the sauce, 3 minutes.

4. Add lamb or mutton and saut, stirring, 5 minutes. Add quartered onions or halved shallots and 1 cup water, bring to boil and simmer, covered, using medium heat, until meat is tender, about 30 minutes . Taste for salt.

5. Transfer to a dish and garnish with reserved onions and coriander leaves.

Serve hot with rice (steamed or pilaf), Indian pickles, Indian bread such as puri, naan, roti or paratha, pita or any other bread or with boiled vegetables or yucca (cassava).

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