Do Pyaza

Name: Do Pyaza
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 600g lamb shoulder, cubed; 4 large onions (2 sliced, 2 quartered); 3 tbsp vegetable oil; 4 cloves garlic, minced; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp black pepper; 2 tomatoes, chopped; 1 cup water; 1 tsp salt; Fresh cilantro for garnish

دو پیازه (doh pee-YAH-zah)

Double-Onion Lamb Stew

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

A rich, aromatic lamb stew built on two additions of onions — one cooked down to form the sauce base, another added fresh for texture. This deeply flavored Afghan stew celebrates the transformative power of the humble onion.

Nutrition & Info

Protein 34.0g

Carbs 18.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Allergen Warnings

⚠ none

Equipment Needed

heavy-bottomed pot sharp knife cutting board

Ingredients

600g lamb shoulder, cubed
4 large onions (2 sliced, 2 quartered)
3 tbsp vegetable oil
4 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
2 tomatoes, chopped
1 cup water
1 tsp salt
Fresh cilantro for garnish

Instructions

1
Heat oil in a heavy pot over medium-high heat. Fry the 2 sliced onions slowly until deeply golden and caramelized, about 15 minutes.
2
Add lamb cubes and brown on all sides in the caramelized onions, about 8 minutes. The onions will begin to dissolve into the sauce.
3
Stir in garlic, turmeric, coriander, cumin, and black pepper. Cook for 2 minutes until the spices are fragrant and coat the meat.
4
Add chopped tomatoes and 1 cup water. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until lamb is nearly tender.
5
Add the quartered onions (the second addition of onions). Cover and cook for another 20 minutes until these onions are soft but still hold their shape.
6
Adjust seasoning and garnish with fresh cilantro. Serve hot with Afghan naan or steamed basmati rice.

💡

Did You Know?

The name "do pyaza" literally means "two onions," referring to the clever technique of adding onions at two different stages for dual flavor and texture.

Chef's Notes

Equipment Tips

heavy-bottomed pot
sharp knife
cutting board

The Story Behind Do Pyaza

Do pyaza demonstrates the Persian culinary influence that deeply shaped Afghan cooking. The technique of using onions twice — first cooked down as a flavor base, then added fresh for a contrasting texture — shows the sophisticated layering approach that characterizes the best Afghan stews. This dish was historically prepared with whatever meat was available, from lamb to goat, and was a staple of Afghan home cooking long before it appeared in restaurants. The slow cooking process was well suited to the traditional Afghan tandoor and hearth.

🕐 Traditionally enjoyed dinner, family meals 📜 Origins: Persian-influenced Afghan cooking

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Do Pyaza

Nutrition & Info

Dietary

Allergen Warnings

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Do Pyaza

Comments (0)

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