Recipe: Do Pyaxa - Hyderabadi Curry
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- Habeeb Salloum
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Serves about 6
4 cups plain yogurt
4 medium onions (2 finely chopped and 2 thinly sliced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
2 pounds lamb, sliced into very thin-narrow pieces about 1 inch long
5 tablespoons butter
1 teaspoon ground cumin seeds
1 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon turmeric
Place 1 cup of the yogurt, chopped onions, coriander and salt in a blender and blend for a minute. Transfer blender contents and meat into a bowl and thoroughly mix, then let stand for 1 hour.
In the meantime, melt butter in a casserole, then fry sliced onions until they begin to brown, then remove with slotted spoon and drain on paper towels. Mix sliced onions with remaining 3 cups yogurt, then set aside.
Re-heat butter, then add meat with its marinade, cumin, pepper and cayenne, then cover and cook over medium/low heat for 20 minutes, stirring a few times and adding more butter if necessary. Stir in yogurt/onion mixture and turmeric, then cover and bake in a 350º F preheated oven for 40 minutes or until meat is well done. Serve hot from casserole with cooked rice.
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Published on 10/15/04
