Mutton do pyaza

Method

1. 1 Marinate the lamb with yogurt, ginger, and chili powder for 1 hour.
2. 2 First step: Grind half an onion and sauté it in ghee for 12 minutes until it forms a thick brown mass to use as the sauce base.
3. 3 Add the lamb and marinade to the pan and stir for 10 minutes, then add 300 ml of water and simmer covered for 55 minutes.
4. 4 Second step: Cut the remaining half onion into wedges and pan-fry separately for 4 minutes until slightly browned but still crispy.
5. 5 Add the chopped onions in the last 5 minutes — because pyaza means onions twice; if you lose this crispy onion layer, the dish will just be ordinary curry.

With an appliance

• Oven 1 hr 50 min

  Replace step 3: cover and simmer the lamb with the yogurt marinade in the middle rack of the oven at 170 degrees for 40 minutes; the onion wedges in step 4 should still be pan-fried separately and only added in during the last 5 minutes.