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Lamb Dopiaza
5 from 12 votes

Lamb Dopiaza

Lamb Dopiaza is a curry that features two kinds of onions: one cooked down to a golden base and another added in chunks for additional texture. Bite-sized lamb pieces are marinated with spices then simmered slowly with aromatic whole spices, tomatoes, and a blend of garam masala, paprika, and other seasonings until tender and richly flavored.

Prep Time
10 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 490 kcal
Course: Main Course, Dinner
Cuisine: Indian, Pakistani

Ingredients

For Marinating:
  • 500 g lamb Cut into bite-sized pieces
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp salt To taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
For Curry:
  • 2 tbsp neutral cooking oil generic cooking oil
  • 2 onion Finely sliced
  • 1 tsp cumin seeds
  • 2-3 cardamom pods
  • 2-3 cloves
  • 1 inch cinnamon
  • 2 tomato Chopped
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • salt To taste
  • 2 onion Cut into chunks
  • Coriander Chopped (for garnish)

Instructions

    Cup of Yum
  1. In a bowl, combine the lamb pieces with ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes.
  2. Heat vegetable oil in a heavy-bottomed pan over medium heat. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
  3. Add finely sliced onions and cook until they turn golden brown, stirring occasionally.
  4. Add the marinated lamb to the pan. Cook until the meat is browned on all sides.
  5. Stir in chopped tomatoes, garam masala, ground paprika, ground cumin, ground coriander, turmeric powder, and salt. Mix well and let the tomatoes soften and cook down, about 5-7 minutes.
  6. Add chunks of onions to the pan. These will add texture to the curry.
  7. Pour in enough water to cover the lamb and onions. Cover the pan and let the curry simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and fully cooked. You can also use a pressure cooker to speed up the cooking process.
  8. Once the lamb is cooked and the curry has thickened, adjust the seasoning if needed.
  9. Garnish the Lamb Dopiaza with freshly chopped cilantro.
  10. Serve the Lamb Dopiaza hot with steamed rice or Indian bread of your choice.

Notes

  • The dish uses onions in two ways: as a cooked base and as chunks added later to create texture.
  • Marinate the lamb at least 30 minutes to let the spices penetrate the meat.
  • Simmer the curry on low heat for about 1 to 1.5 hours until lamb is tender.
  • Fresh chopped coriander is recommended as garnish for added flavor and appearance.

Nutrition Information

Calories 490kcal (25%) Carbohydrates 16g (5%) Protein 23g (46%) Fat 37g (57%) Saturated Fat 13g (65%) Trans Fat 0.03g (2%) Cholesterol 91mg (30%) Sodium 671mg (28%) Potassium 662mg (14%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 647IU (13%) Vitamin C 19mg (21%) Vitamin D 0.1µg (1%) Calcium 84mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 490

% Daily Value*

Calories 490kcal 25%
Carbohydrates 16g 5%
Protein 23g 46%
Fat 37g 57%
Saturated Fat 13g 65%
Trans Fat 0.03g 2%
Cholesterol 91mg 30%
Sodium 671mg 28%
Potassium 662mg 14%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 647IU 13%
Vitamin C 19mg 21%
Vitamin D 0.1µg 1%
Calcium 84mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.