Dopiyaza

Lamb cooked with twice the quantity of onion — a defining Mughlai technique where the first batch of onions is deeply caramelised into a thick, mahogany paste that forms the entire gravy base, and the second batch is added quartered and lightly browned in the final stage to retain texture. The word means 'two onions' in Persian; the double application produces a complex, sweet-savoury depth unachievable with a single addition.