Lamb Do Piaza Recipe


  • 4 Cloves
  • 3 tbsp Ghee
  • 250 ml Curd
  • Chilli Powder
  • 800 gms Onions
  • 1.2kg Lamb, diced
  • 400 gms Tomatoes
  • 2 tbsps Mint leaves
  • 1 tbsp grated Ginger
  • 1 tbsp ground Cumin
  • 1 tsps Garam Masala
  • 1 tbsp ground Turmeric
  • tsp Cardamom seeds
  • 1 tbsp ground Coriander
  • 5 pods of Garlic, crushed
  • 2 tbsps chopped Coriander leaves


  1. Finely slice half the onions. Heat half the ghee in large pan; cook onions until browned lightly. Remove from pan; reserve.
  2. Finely chop remaining onions Heat remaining ghee in same pan, add onions, garlic and ginger; cook, stirring, until onions are browned lightly.
  3. Stir in chilli powder and all spices; cook, stirring, until fragrant.
  4. Stir lamb into spice mixture; add curd gradually, in about 6 batches, stirring well between additions.
  5. Add crushed tomatoes; simmer; covered, 1 hours. Remove cover; simmer about 30 minutes or until lamb is tender.
  6. Just before serving, add reserved onions, herbs and garam masala, stir until heated through.

Tip: Chilling meatballs before cooking keeps them from falling apart. Use an ice cream scoop to shape meatballs.

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