Lamb Do Piaza Lamb With Onions Recipes

Steps:

• Cut three of the onions into thin sliced half rings, cut the fourth finely. Keep the two types of onions separate.
• Put the garlic and ginger into a blender add 100ml of the measured water and blend until fairly smooth.
• Heat the oil in a wide heavy saucepan over a medium heat. When hot, put in the sliced onions. stir and fry for 10-12 minutes until the onions turn a reddish-brown colour. You may have to turn the heat down towards the end of this cooking period.
• Remove onions when cooked and spread them on a paper towel lined plate.
• Put the cinnamon, cardamom and cloves into he hot oil. Stir them for about 5 seconds, now put in the meat and brown the meat on one side.
• Turn it over and brown on the other side. Remove the meat and put in a bowl.
• Put the chopped onion into the remaining oil. Stir and fry on a medium heat until the pieces turn brown at the edges. Add the garlic-ginger paste. Stir and fry it until all the water has boiled away and you can see the oil again. Turn the heat down and add the coriander and cumin. Stir for 30 seconds.
• Now add 1 tablespoon of yoghurt, stir and blend, add all the yoghurt this way, blending well.
• Put all the meat and accumulated juices and remaining water into the pan. Add the cayenne and salt, simmer, covered on a low heat for 40 minutes or until the meat is tender.
• Add the fried onions and the garam masala. Stir to mix.
• Cook, uncovered for another 2-3 minutes.
• Turn off the heat and let the pan sit for a while. the fat will rise to the top, remove it.
• This dish is great prepared ahead of time and reheated.

Steps:

• Put the lamb in a large bowl and season well with ground black pepper. Add the yogurt and 1/ 2 tbsp of the curry powder, and stir well to combine.
• Heat half the oil in a large non-stick saucepan. Fry the onion wedges over a high heat for 4-5 mins or until lightly browned and just tender. Tip onto a plate, set aside and return the pan to the heat.
• Add the remaining oil, the sliced onions, garlic, ginger and chilli, cover and cook for 10 mins or until very soft, stirring occasionally. Remove the lid, increase the heat and cook for 2-3 mins more or until the onions are tinged with brown - this will add lots of flavour, but make sure they don't get burnt.
• Reduce the heat once more and stir in the tomatoes and remaining curry powder. Cook for 1 min, then stir the lamb and yogurt into the pan and cook over a medium-high heat for 4-5 mins, stirring regularly.
• Pour 300ml cold water into the pan, stir in the lentils and coriander, cover with a lid and leave to cook over a low heat for 45 mins - the sauce should be simmering gently and you can add a splash of water if the curry gets a little dry. Remove the lid every 10-15 mins and stir the curry.
• With half an hour of the curry cooking time remaining, cook the rice in plenty of boiling water for 25 mins or until just tender. Add the broccoli florets and cook for a further 3 mins. Drain well.
• Remove the lid from the curry, add the reserved onion wedges and continue to simmer over a high heat for a further 15 mins or until the lamb is tender, stirring regularly. Just before serving, stir in the spinach, a handful at a time, and let it wilt. Serve with the yogurt, coriander and broccoli rice.