LAMB (MUTTON) DO PIYAZ (CURRIED LAMB WITH ONIONS) |
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Contributer
: Administrator
Rating :
Serves : 6-8
Ethinicity : Indian |
Calories
Per Serving : -
Preparation Time : 1 hr approx
Difficulty :medium |
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| Ingredients |
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3 Tbsp. Spice 'N Flavor Madras Curry Powder
1 tsp. salt (or to taste)
3 lbs. (1350 gms.) lamb or mutton - 2 inch cubes (fat trimmed - boneless or boned)
3 Tbsp. vegetable or corn oil
2 cups thinly sliced onions
2 Tbsp. finely chopped ginger or 1 tsp. ginger powder
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2 Tbsp. minced garlic
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1 cup quartered onions or halved shallots
1 Tbsp. chopped coriander (cilantro) leaves (optional) |
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| Cooking
Instructions |
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In a small bowl mix together Spice 'N Flavor Madras Curry Powder, salt and 4 Tbsp. water and set aside.
In a medium pan or pot (non-stick is ideal) heat oil over moderate fire and sauté onions, stirring, until golden brown, about 5 to 7 mins. 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 sauté, stirring, 1 min. Add spice paste and sauté, stirring, until liquid has evaporated, about 1 min.
Add tomatoes and sauté, stirring, until soft and melt into the sauce, 3 mins.
Add lamb or mutton and sauté, stirring, 5 mins. 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 mins . Taste for salt.
Transfer to a dish and garnish with reserved onions and coriander leaves. |
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| Suggestions |
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Serve hot with rice (steamed or pilaf), Indian pickles, Indian bread such as puri, nan, roti or paratha, pita or any other bread or with boiled vegetables or yucca (cassava). |
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