Kheema do Pyaza

June 1, 2015

Kheema do pyaza is a North Indian dish of spiced minced lamb simmered in yoghurt and tomatoes, topped with crispy fried onions. The name “do pyaza” means “double onion” — onions are used both in the sauce itself and as a crispy topping. This gives the dish two different onion flavours: the soft, caramelised one from the simmering and the crisp, slightly scorched one from the topping.

The dish is everyday food in Punjab and one of the most common ways to cook minced meat in Indian cuisine. The mince is first browned in the pan, then the yoghurt is added spoonful by spoonful so it does not split, and finally the tomatoes. The result is a thick, spiced meat sauce rather than a proper curry.

Serve with naan, chapati or boiled rice. Also pairs well with dal and a simple cucumber raita.

Ingredients

Serves 4

500 g onions
4 tbsp oil
1 piece ginger (2.5 cm), chopped
1 clove garlic, finely chopped
2 green chillies, finely chopped
1 tsp turmeric
1 tsp coriander seeds, ground
1 tsp cumin seeds, ground
750 g lamb, minced
150 ml natural yoghurt
250 g peeled tomatoes, canned
salt

Directions

Finely chop 375 g of the onions. Slice the rest thinly and set aside — they will be used as topping later.

Heat 2 tablespoons of the oil in a large frying pan or saucepan over medium-high heat. Add the chopped onion and fry until golden, about 8–10 minutes. Stir regularly so it does not burn.

Add the ginger, garlic and chilli, and fry for 1 minute more. Add the turmeric, ground coriander and ground cumin, and fry for another minute until the spices are fragrant.

Add the minced lamb. Break it up with a wooden spoon and brown evenly for 5–7 minutes, until all the liquid has evaporated and the meat starts to fry rather than steam.

Stir in the yoghurt a spoonful at a time. Let each spoonful be absorbed by the mince before adding the next — otherwise the yoghurt risks splitting.

Add the peeled tomatoes with their juice and mash them lightly with the spoon. Season with salt. Bring to the boil, stir well and put on the lid. Reduce to low heat and simmer for 20 minutes, or until the meat is tender and the sauce is thick.

While the mince simmers, heat the remaining 2 tablespoons of oil in a small frying pan. Fry the sliced onions over medium-high heat for 8–10 minutes until dark brown and crispy. Stir frequently so they do not burn. Remove with a slotted spoon and drain on kitchen paper.

Transfer the mince to a warm serving dish and scatter the crispy fried onions over. Serve immediately with naan, chapati or rice.

Notes

Minced lamb can be replaced by minced beef or a mixture of beef and lamb. Beef gives a milder flavour; lamb is the traditional choice and works best with the spices.

The yoghurt should be at room temperature, and it must be stirred in a little at a time over low heat. Cold yoghurt added straight from the fridge to a hot pan almost always splits.

The crispy fried onions can be made in advance and stored in an airtight container for a few hours. They lose their crunch over time, so are best made the same day.

The dish keeps for 2–3 days in the fridge and often tastes better the day after. Reheat slowly in the pan with a little water, and fry fresh onions for the topping.

Preparation time: 30 minutes. Cooking time: 30–40 minutes.