Do Piaza (Do – two, Piaza – Onion) refers to the addition of onions at two stages during the cooking and, coincidentally, this recipe uses two onions.

Ingredients

• 2 medium white onions, finely sliced in rings
• 2 cups white vinegar
• 3 pounds lamb on the bone, preferably with plenty of fat
• 2 medium red onions, finely chopped
• 1 cup split yellow peas
• salt and black pepper
• 6 garlic cloves, diced
• ½ tsp turmeric
• ½ tsp black pepper
• 2½ tsp

Method

Step 1

Marinate the white onion rings in the vinegar for at least 2 hours. (If the vinegar is strong, dilute with water.) Add plenty of black pepper to the mix.

Step 2

Put the lamb, red onions, and half of the split peas in a pan. Add one tablespoon of salt, turmeric and black pepper to the pan. Mix well by stirring for a couple of minutes.

Step 3

Add the water, cover and bring to a boil, around 10 minutes. Turn down the heat and simmer until the meat is tender and the split peas are cooked and soft. Depending on the quality and size of your meat, this could take 1 ½ to 2 hours. If the water reduces too much, add water, half a cup at a time.

Step 4

Cook the remaining split peas in plenty of water until soft but not mushy.

Step 5

When you are ready to serve, remove the meat and split peas from the soup with a slotted spoon and place on a chapati or nan. Add the other split peas on top.

Step 6

Drain the vinegar from the white onions and place them on top of the lamb and split peas.

Step 7

Sprinkle plenty of freshly ground pepper, then cover with another chapati or naan.