Creamy Lamb Curry with Caramelized Onions — Lamb Do Pyaza
A Mughlai curry of lamb cooked twice with onions — half pureed into the gravy, half sautéed until golden — finished with cardamom and yogurt.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Divide onions: finely chop 300g, cut 150g into petals. Whisk 1/4 cup + 2 tbsp yogurt smooth. Lightly crush 8 green cardamom pods and 2 black cardamom pods. Measure all spices and have ginger-garlic paste, fresh coriander, and julienned ginger ready.
Char
Heat 2 tbsp oil in a medium skillet over medium-high heat. Add onion petals, cook 5 minutes stirring, until edges char and partially softened. Remove and set aside.
Sear
Heat remaining 2 tbsp oil and 2 tbsp ghee in a heavy saucepan over medium-high heat. Add cardamom pods, cinnamon, cloves, and bay leaves; sizzle 30 seconds. Add lamb, sear 6 minutes turning, until deeply browned. Remove and set aside.
Build 1
Lower heat to medium. Add finely chopped onion to the same pan, cook 9 minutes stirring often, until deep golden brown. Add 3 tbsp ginger-garlic paste, cook 1 minute until raw smell fades. Add all spice powders and salt, stir 30 seconds with a splash of water to bloom.
Build 2
Reduce heat to low. Add 1/4 cup + 2 tbsp whisked yogurt one tablespoon at a time, stirring constantly 2 minutes to prevent splitting. Return lamb with juices. Add 400ml hot water, stir, cover, and simmer on low 32 minutes until fork-tender.
Simmer
Uncover, add reserved charred onion petals, simmer 4 minutes on medium stirring, until gravy thickens and onions remain distinct. Stir in 1 tsp garam masala off heat. Rest 2 minutes covered.
Plate
Transfer to a serving bowl and garnish with 2 tbsp chopped fresh coriander and 2 tsp julienned ginger. Serve with naan, paratha, or basmati rice, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.