Lamb Do Piaza

Submitted by: Rich

Ingredients:

Serves 4-6

1kg Lamb (or chicken) cubed.
4 Good Sized onions
5 Cloves of Garlic
40mm Length of root ginger
40mm length of cinnamon stick
10 green cardamom pods
6 whole cloves
1 tbsp ground coriander seeds
2 tsps ground cumin seeds
1 smll pot live plain yoghurt
1/2 - 1 tsp cayenne to taste
1 tsp Garam Masala
1 heaped tsp salt to taste.

Method:

Cut three onions into halves lengthwise and then into fine half rings.

Cut the fourth onion fairly finely.

Make garlic and ginger paste (rough chop and then blend with a little water to a smooth paste in a blender).

Heat oil or ghee in a wok, and cook the 3 finely sliced onions. When they are opaque, turn down the heat and cook slowly until they are golden in colour. Remove with a slotted spoon to retain the oil in the pan, and drain the onions on kitchen paper).

Put whole spices (Cinnamon cardamom and cloves) into the oil and cook for a few seconds on a high heat. Add the meat in batches to brown, remove and set aside.

Put the remaining chopped onion in the pan and cook until opaque. Add the garlic and ginger paste and stir fry until the water is boiled off and the oil reappears. Turn down the heat and add the ground spices (cumin, coriander and cayenne) and stir fry for five minutes or so. Then add the yoghurt a spoonful at a time stirring constantly, then put the meat back into the pan with about 150 ml water, bring to the boil, and simmer until meat is tender. Add the onions and garam masala and cook for a few minutes more before serving.

Recipe added or updated on: March, 2004.