Lamb Do Pyaza

Instructions

1. 1

   Cut the lamb shoulder into bite-sized pieces and set aside.

2. 2

   Peel and thinly slice the onions. Chop the tomatoes. Finely chop the garlic and ginger.

3. 3

   Heat the vegetable oil in a large heavy-bottomed pan over medium heat.

4. 4

   Add the cumin seeds and let them sizzle for a few seconds until fragrant.

5. 5

   Add half of the sliced onions and sauté until golden brown.

6. 6

   Add the chopped garlic and ginger, and sauté for 1-2 minutes until aromatic.

7. 7

   Add the lamb pieces and cook, stirring, until they are browned on all sides.

8. 8

   Add the ground coriander, turmeric, and salt. Mix well to coat the lamb with the spices.

9. 9

   Add the chopped tomatoes and cook for 5-7 minutes until they soften and the oil begins to separate.

10. 10

    Pour in the water, stir, and bring to a simmer. Cover and cook on low heat for 45-60 minutes, or until the lamb is tender.

11. 11

    Add the remaining sliced onions and garam masala. Stir well and cook uncovered for another 10-15 minutes, allowing the onions to soften but retain some crunch.

12. 12

    Taste and adjust seasoning if needed. Serve hot with rice or Indian bread.