One of the most popular requests I receive is for Indian recipes, and this week, I’ve got a wonderful yet simple recipe for lamb that’s rich in history and comes from the kitchens of the Moghul Empire of India. We’re making lamb do-piaza! This is an elegant yet simple way to cook lamb. Lamb do-piaza (sometimes also written as do-pyaza) involves braising onions and lamb slowly over low heat until the onions turn brown and fall apart and the meat turns tender. The words do-piaza or do-pyaza are translated to “twice the onions” and refer to the use of a large number of onions and the addition of the onions at two stages of cooking. This recipe originated from the kitchens of the Moghul Empire in India and was used to prepare goat, but American Lamb works just as well in this recipe, and this is how I make this dish at home. The key is to use good quality lean lamb and plenty of good options available at your butcher, from grass to grain-fed. In lamb do-piaza, the onions are added at two points during cooking – first – the onions are browned, and then second, along with the water. Because of these two different methods, the onions produce different flavors. The first set of onions browned gives an aromatic bittersweet flavor due to the cooking of their sugars; during the second set of onions, sweetness the sauce. I start with a lean cut of a boneless shoulder of lamb and trim off any fat using a sharp knife. The meat is then diced into cubes before it goes into the pot. The lamb is first browned to develop its flavors and then braised slowly until it turns extremely tender. After about an hour or more, the braised lamb turns wonderfully aromatic and owes its fragrance to the combination of slowly cooked onions, coriander, cardamom, cinnamon, and cloves. Your kitchen will smell equally lovely. The sauce should be thick and coat the meat well. Garnish the lamb with thin slices of onion rings. Cilantro could be used for the splash of green, but I have lovely spring onions here; they act as a bright verdant nod to the onions that created the sauce for this dish. Lamb do-piaza is best eaten over hot steamed rice (preferably basmati) or with flatbread like naan or parathas. No reviews ¼ cup/60 ml ghee, extra-virgin olive oil, or neutral oil such as grapeseed 2 lb/910 g boneless shoulder of American Lamb, excess fat trimmed and discarded, cut into 2 inch/5 cm cubes 10 garlic cloves, grated 3 Tbsp/40 g fresh ginger, peeled and grated 1 tsp crushed coriander seeds ½ tsp ground green cardamom ½ tsp ground cinnamon ½ tsp ground cloves 1 tsp ground Kashmiri chilli powder or (¾ tsp smoked sweet paprika + ¼ tsp ground cayenne) 1 ½ cups/360 ml water Fine sea salt 2 scallions, trimmed, both white and green parts thinly sliced Steep 10 to 15 threads of saffron in 2 Tbsp boiling water and pour this over the dish when ready to serve. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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