Literally translated, beef with “two onions,” this dish is said to have originated in the late 16th century under the Mughal empire, which extended across significant parts of the Indian subcontinent and into Afghanistan. An enduring fictional story has it that a courtier under the Mughal emperor Akbar Mullah Do Piaza accidentally added a second round of onions to a curry dish. The dish (typically made with lamb) moved south, was popularized in the Andhra Pradesh region, and eventually became a staple of Hyderabadi cuisine. Beef Dopiaza features a blend of roasted cumin and coriander seeds, ginger, garlic, with a hint of cardamom and cloves.

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