Spicy Lamb with Onions Recipe (Doh Piaza)

Spicy Lamb with Onions Recipe (Doh Piaza)
The name of this dish translates literally as "two onions", and it has never quite been settled whether this means the onions are added in two forms - raw and fried - or at two different stages of cooking, or means the dish has twice as much onion as most other preparation of this type. Ingredients :
1.5 kg 1 kg 6 cloves 1 1/2 teaspoons 3 tablespoons 2 teaspoons 1 teaspoon 3 tablespoons 2 tablespoons 2 teaspoons 3 tablespoons 3 tablespoons 8 1 teaspoon	Shoulder of lamb or mutton Onions Garlic Finely grated fresh ginger Yoghurt Chili powder or to taste Paprika Chopped fresh coriander leaves Ground coriander Black cumin seeds Ghee Oil Cardamom pods Garam masala
Method : Cut meat into large cubes. Slice half the onions finely and chop the rest. Put the chopped onions into container of electric blender with garlic, ginger, yoghurt, chili powder, paprika, coriander leaves, ground coriander and black cumin seeds. Blend until smooth. Heat ghee and oil in a large heavy pan and fry the sliced onion, stirring frequently, until evenly browned. Remove from pan. Add cubed meat to pan, not too many pieces at a time, and fry on high heat until browned on all sides. Remove each batch as it browned and add more. When all the meat has been done and removed from pan, add a little more ghee or oil if necessary and fry the blended mixture over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell. Oil should start to appear around the edges of mixture. Return meat to pan, add cardamom pods, stir well, cover and cook on low heat until meat is almost tender. Stir occasionally. It might be necessary to add a little water, but usually the juices given out by the meat are sufficient. When meat is tender and liquid almost absorbed, add garam masala and reserved fried onions. Replace lid of pan and leave on very low heat for a further 15 minutes. Serve with rice or Indian breads.