Indian · Dinner
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.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
4gSugar
3gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Divide onions: finely chop 300g, cut 150g into petals. Whisk 6 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.
2
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.
3
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 leaf; sizzle 30 seconds. Add lamb, sear 6 minutes turning, until deeply browned. Remove and set aside.
4
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.
5
Build 2
Reduce heat to low. Add 6 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 30 minutes until fork-tender.
6
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.
7
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 3 medium yellow onion
- 4 tbsp neutral oil
- 2 tbsp ghee
- 3 tbsp ginger-garlic paste
- 8 green cardamom pods
- 2 black cardamom pod
- 2 cinnamon stick
- 6 cloves
- 2 bay leaf
- 3 tbsp kashmiri chilli powder
- 3 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 90ml (6 tbsp) plain whole-milk yogurt
- 1 tsp garam masala
- 2 tbsp fresh coriander
- 2 tsp fresh ginger