Indian dishes have names that tell you what kind of sauce or marinade it is made of. Tikka means fillet and masala also means spices. Curry means a dish with sauce and tandoori means cooked in a tandoor. It is the use of spices and onions in different ways that gives the different flavors to the sauces. Do means two and pyaz means onion so do pyaza means made from two types of onions, in this case shredded and chopped.
Lamb do pyaza
5 tablespoons ghee or 10 tablespoons oil
200 g onion
500 g lamb
1½ tsp ground coriander seeds
1 tsp chili powder
1 teaspoon turmeric
¾ tsp fenugreek seeds
1 teaspoon salt
2 tablespoons lemon juice
½-1 dl water
Procedure:
Peel and chop half of the onion into thin strips and half into small cubes. Heat ghee and fry the chopped onion until light brown. Remove the onion and fry the meat for 10 minutes, remove it.
Fry the shredded onion until it changes color, add all the spices and lemon juice.
Add meat and water. Cook until meat is tender. Add fried onion for a few minutes until everything is well mixed.
This is how you can make lamb, pork or chicken do pyaza. Serve with rice , apple , coconut or other chutney and raita . Good luck!