Authentic Indian Lamb Dopiaza Curry
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
8
-
Calories
486 kcal
-
Course
Main Course
-
Cuisine
Indian
Authentic Indian Lamb Dopiaza Curry
Description
Authentic Indian Lamb Dopiaza Curry uses a combination of onions, garlic, and ginger pureed into a thick paste, which forms the curry's aromatic foundation. The lamb is cut into bite-size pieces and cooked with this paste, then simmered with ground cumin, coriander, turmeric, cinnamon, cardamom, optional cayenne pepper, tomato paste, and yogurt or coconut cream. Caramelized onion slices add sweetness and texture. This slow-cooked curry develops a complex balance of mild heat and warm spices, with the yogurt lending creaminess.
The dish’s texture balances tender lamb with both smooth and slightly chunky onion textures, and the spiced broth thickens into a rich sauce. Lemon juice and fresh cilantro garnish brighten the deep flavors. It can be served with rice or flatbread, absorbing the flavorful sauce.
This recipe suggests using a cheaper, boneless lamb shoulder which softens well during the long, gentle cooking. Browning the lamb and caramelizing the onions in ghee enhances flavor depth. The slow simmering ensures the meat becomes tender and infused with the vibrant spice blend.
Ingredients
For the paste
- 4 onion large
- fresh ginger root thumb sized piece
- 8 garlic cloves
- ¼ cup water hot
For the curry
- 6 onion
- 2.2 lb lamb (see note 1)
- 3 tbsp ghee or a flavourless oil
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 teaspoon Turmeric ground
- pinch ground cinnamon
- ½ teaspoon ground cardamom
- ¼-½ teaspoon cayenne pepper - if you like it spicy
- 2 cups vegetable stock
- 1 tablespoon tomato paste
- ½ cup PLAIN yogurt or coconut cream
- 1 teaspoon garam masala
- ½ lemon fresh
- cilantro fresh, for garnish
Instructions
- Roughly chop 4 of the onions.4 / 10 large onions
- In a food processor or blender add the chopped onions, garlic cloves and ginger with ¼ cup of hot water. Blend until you have a thick paste. Set to one side.8 / 8 garlic cloves thumb sized piece fresh root ginger¼ cup / 60 ml hot water
- Cut the remaining 6 onions into half moon slices.6 onions
- Melt the ghee/oil in a large heavy bottomed pan and fry the onion moons. Use a medium-high heat. You want the onions to cook quickly and start to caramelize.3 tbsp ghee
- Using a slotted spoon to remove the onions from the pan and set aside for later.
- Cut the lamb into bite size chunks and fry it all off in the onion flavoured ghee/oil.2.2 lb / 1 kg lamb
- Add your onion-garlic-ginger puree to the lamb pan, give it a nice stir to coat the lamb.
- Cook over a low heat for 10 minutes, until the onion mixture has softened. Don't allow the mixture to color.
- Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, cayenne pepper (if using) and stir together.1 tbsp / 1 tablespoon ground cumin1 tbsp / 1 tbsp ground coriander1 tsp / 1 tsp ground turmericpinch / ⅛ tsp ground cinnamon½ tsp ground cardamom¼-½ tsp / ¼-1/2 tsp cayenne pepper
- Pour in the stock and tomato paste, stir well and gently simmer, uncovered, for an hour.2 cups / 500 ml vegetable stock1 tbsp tomato paste
- Check the lamb is tender. If not give it 10-15 minutes more. If the sauce is looking too dry add an extra ¼ cup of water.
- Stir through your fried onion moons, the yoghurt/ coconut cream and garam masala. Then cook for a further 5 minutes.½ cup / 125 ml plain yogurt/coconut cream1 tsp / 1 tsp garam masala
- Finish the curry with a squeeze of lemon juice and fresh cilantro.½ / ½ fresh lemon Fresh cilantro for garnish
Notes
- Use boneless lamb shoulder for ease of cutting and suitability for slow cooking.
- Choosing a less expensive cut of lamb works since the long cooking makes it tender.
- Ask your butcher for recommendations on suitable lamb cuts intended for stewing or curry.
- The curry requires slow simmering to soften the lamb and mellow the spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 107mg | 36% |
| Sodium | 343mg | 14% |
| Potassium | 644mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 106mg | 11% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
