Lamb Do Piaza is the first dish I learned to cook when I wanted to move beyond one-pot curries. My aunt made it every year for Eid, and I remember watching her toss those button onions separately in butter while the lamb bubbled away in another pot. That small extra step made the dish feel special. The name itself means two onions, and it delivers exactly that.
You get soft, caramelised onions melting into the gravy and firm, glossy button onions stirred in at the end. I still make this when I have time on a weekend and want something that feels like an occasion without needing expensive ingredients or complicated techniques.
About the Recipe
This recipe takes about an hour from start to finish, most of it hands-off simmering. You will need lamb, two types of onions, and a mix of whole and ground spices that are easy to find in any Indian grocer. I make this when I am cooking for family or when I want leftovers that taste even better the next day. The ingredient list looks long, but most of it is spices you likely already have. The only prep that takes time is blanching and peeling the button onions.
Why you will love this recipe
The double onion method gives you two textures in one dish without any tricky timing. The soft, sweet base onions disappear into the gravy and thicken it naturally, while the butter-tossed button onions add little bursts of mild sweetness when you bite into them. The whole spices toast in oil first, so the flavour runs through the entire dish rather than sitting on top.
I like how this recipe uses everyday spices but layers them in a way that feels more deliberate. It reheats well, so you can make it a day ahead and let the flavours settle.
Lamb Do Piaza
Cooking Tips
Beginners often add the lamb too early, before the onions have fully softened and turned golden. If you do that, the gravy stays thin and the onions taste raw. Let the chopped onions cook until they are properly caramelised, at least eight to ten minutes on medium heat. Another common mistake is skipping the blanching step for button onions.
If you add them raw, they will be too sharp and crunchy. Blanch them for two to three minutes, peel them while warm, and toss them in hot butter just until they get a glossy shine.
Top Tips
- Blanch the button onions in boiling water for two to three minutes so the skins slip off easily and the raw bite softens.
- Toast the whole spices until they crackle and smell warm, but do not let them burn or the oil will taste bitter.
- Cook the lamb on medium heat rather than high, so it stays tender and does not seize up.
- Deseed the tomatoes before chopping or the gravy will taste too watery and thin.
- Add the button onions at the very end and only cook for two to three minutes so they hold their shape.
- This dish tastes better the next day, so make it ahead if you can.
Serving and Storing Suggestions
This recipe serves four to five people with rice or roti. Prep time is about twenty minutes, and cooking takes another forty to fifty minutes. Serve it hot with steamed basmati rice, naan, or paratha. I usually garnish with fresh coriander and ginger juliennes just before bringing it to the table.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water if the gravy has thickened too much.
Similar Recipes
- Mutton Rogan Josh
- Chicken Do Piaza
- Lamb Korma
- Mutton Keema
Lamb Do Piaza
Ingredients
- 1 kg Lamb (cubed)
- 1 1/2 cup Button Onions
- 1 1/2 tbsp Butter
- 1 cup Refined Oil
- 1 tsp Turmeric Powder
- 3 Bayleaves
- 10 Cloves
- 5 Cinnamon Sticks
- 8 Red Chillies (whole)
- 10 Green Cardamoms
- 1 cup Onions (chopped, sliced)
- 4 tbsp Ginger Paste
- 4 tbsp Garlic Paste
- 1 1/2 cup Tomatoes (skinned, deseeded, chopped)
- 2 1/2 tsp Garam Masala
- 2 tsp Coriander Powder
- 1 1/2 tsp Cumin Powder
- 1 1/2 tsp Cumin Powder
- 2/3 tsp Mace Powder
- 1/2 Nutmeg (powdered)
- 2 tsp Black Pepper (crushed)
- Salt to Taste
- 1 tsp Green Coriander (chopped)
- 1 tsp Ginger (juliennes)
Instructions
- Blanch the button onions and toss in hot butter for a few minutes.
- Heat the oil in a pan.
- Add the turmeric powder and the whole spices.
- Saute over medium heat until they begin to crackle.
- Add the onions and saute until soft and golden in colour.
- Add the ginger and garlic pastes and chopped tomatoes.
- Stir and cook for 5 minutes.
- Add the lamb.
- Stir and cook for 10 to 15 minutes over medium heat until the lamb is tender.
- Sprinkle with garam masala, coriander, cumin, mace and nutmeg powders and crushed black pepper.
- Add salt to taste.
- Add the button onions and stir.
- Cover and cook for 2 to 3 minutes.
- Garnish with green coriander and ginger juliennes.
- Serve hot.
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Frequently Asked Questions
My button onions fell apart even after blanching. What went wrong?
You likely blanched them too long or cooked them too hard in the butter. Blanch for only two to three minutes, just until the skins loosen. When you toss them in butter, keep the heat medium and stir gently for no more than three to four minutes.
Can I use regular onions instead of button onions?
Yes, but cut them into thick wedges so they hold their shape. They will not have the same mild sweetness or firm bite, but the dish will still work. Add them in the last five minutes of cooking.
The gravy turned out too thin. How do I fix it?
Simmer it uncovered for another five to ten minutes to let the liquid reduce. Make sure you deseeded the tomatoes and cooked the chopped onions until they were golden and soft, not watery.
How long can I store this in the fridge?
Up to three days in an airtight container. Reheat on low heat with a splash of water if it has thickened. The flavours actually improve after a day.
Can I make this with chicken instead of lamb?
Yes, but reduce the cooking time. Chicken will be tender in about twenty minutes instead of forty. Use bone-in pieces for better flavour and texture.
