Do Pyaza — Print Recipe — The Culinary Codex

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.

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.