Gosht Do Piaza A Hearty Popular Lamb Stew |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Dopiaza, Dopyaza Do is two and piaz is onion ; so dopiaza is a dish which has twice the amount of onions, usually added in two stages. Different regions have different versions, some as far as from Bengal. Read more . This is my mother's version from North India. A beautiful blend of flavours; a hint of the sweetness of onions, & the warmth of garam masalas giving it depth. Keep it as hot or as mild as you like. A simple stew , 'grindless', & perfect for even a one dish winter meal. Ingredients:
lamb - 1/2 kg (on the bone/shoulder cut preferably) |
onions - 1 kg (8-10 medium) |
garam masala - cloves-5; black cardamom- 5;whole pepper-10;bay leaves -2 |
red chilli powder - 1 /2 tsp (optional) |
yogurt - 1/2 cup |
garlic - 1 small bulb / chopped fine |
ginger - 2 piece / chopped fine |
tomatoes - 2-3 medium / chopped |
paprika - 1 tsp |
whole red chillies - 2-3 / broken into large pieces (optional) |
green chillies - 2 / deseeded if desired (optional) |
fresh coriander leaves for garnishing |
Directions:
1. Finely slice 2-3 onions.
2. Roughly chop the remaining onions & keep aside with the chopped ginger, garlic & tomatoes.
3. Heat about 1/2 cup oil in a pressure cooker.
4. Fry the finely sliced onions till golden brown.
5. Add the lamb & roast for 5-7 minutes, followed by the yogurt. Roast well till the sides leave oil.
6. Add the whole garam masalas + paprika + red chili powder (if using) and roast for a minute or two.
7. Now add the remaining onions with the chopped ginger,garlic, tomatoes & whole red chillies (if using).
8. Add salt, mix well cook under pressure, on low heat, for 25 minutes/or until done.
9. Open only once cool, i.e. steam dies down completely.
10. Roast well to dry excess water.
11. Add 2 slit & deseeded green chilies for flavour if desired.
12. Garnish with fresh coriander. (Remove bay leaves before serving).
13. Serve hot with naan, tandooti roti, paratha etc.
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