Afghan Lamb Do Pyaza (دو پیازه) — Lamb and Onion Stew with Double Onions

• 1000 glamb shoulder, boneless, cut into 4 cm cubes (trim excess surface fat but keep some for flavor)
• 900 gyellow onions, thinly sliced (about 5 large; half for browning, half for simmering)
• 45 mlneutral oil (e.g., sunflower or canola)
• 18 ggarlic, finely grated (about 6 cloves)
• 10 gfresh ginger, finely grated (about 1 tbsp)
• 30 gtomato paste (about 2 tbsp)
• 300 gtomatoes, grated or finely crushed (about 2 medium)
• 6 gground coriander (about 2 tsp)
• 4 gground cumin (about 1 1/2 tsp)
• 3 gground turmeric (about 1 tsp)
• 2 gblack pepper, freshly ground (about 1 tsp)
• 2 leafbay leaves
• 12 gfine sea salt (about 2 tsp, added in stages)
• 900 mlwater (plus extra if needed to keep lamb barely covered)
• 15 mllemon juice (about 1 tbsp)
• 15 gfresh cilantro, chopped (about 1/2 cup loosely packed)

Instructions

1. 1

   Split the sliced onions into two equal piles (about 450 g each) so you can add them in two stages. Pat the lamb dry with paper towels; this helps it brown instead of steaming and builds a richer stew.

2. 2

   Heat a heavy pot over medium-high heat and add the oil, then add the first half of the onions. Cook for 12–15 minutes, stirring often, until deeply golden with browned edges; reduce the heat slightly if they threaten to burn.

3. 3

   Add the lamb to the browned onions and cook for 8–10 minutes, turning the pieces so several sides pick up color. Sprinkle in 6 g of the salt and keep stirring; the onions will loosen and coat the meat with their caramelized sugars.

4. 4

   Stir in the garlic and ginger and cook for 60–90 seconds until fragrant. Add the coriander, cumin, turmeric, and black pepper and toast them for 30–45 seconds, stirring constantly so the spices bloom without scorching.

5. 5

   Mix in the tomato paste and cook for 2 minutes, scraping the bottom of the pot to dissolve any browned bits. Add the grated tomatoes and cook for 4–5 minutes until the mixture thickens and the raw tomato smell fades.

6. 6

   Add the second half of the onions, the bay leaves, and the water, then bring everything to a gentle boil. Immediately lower to a steady simmer, cover with the lid slightly ajar, and cook for 75 minutes, stirring every 15 minutes to prevent sticking.

7. 7

   Continue simmering uncovered for 15–25 minutes until the lamb is fork-tender and the sauce is thick enough to lightly cling to a spoon. If the pot dries before the lamb is tender, add 100 ml water at a time and keep the simmer gentle.

8. 8

   Turn off the heat and stir in the remaining 6 g salt and the lemon juice, then let the stew rest for 10 minutes so the onions settle and the flavors round out. Finish with chopped cilantro, remove the bay leaves, and serve hot with plenty of the onion-rich gravy.