Lamb dopiaza is a wonderful traditional Indian dish with the lamb cooked to tenderness with onions and quite mild spices. It is quite a simple curry recipe to make at home and very rewarding, with all the succulence and flavour you’d expect from eating out in a good Indian restaurant.
1 kg / 2lbs boned lamb shoulder in 2 cm cubes
5 medium onions
10 cardamom pods, crushed
2 cinnamon sticks
2 teaspoons cumin
1/4 teaspoon cayenne pepper (optional)
½ cup plain yoghurt
1 teaspoon salt
Dry the meat cubes with kitchen paper.
Slice the onions in half and then into half rings that are about 2mm thick. Heat enough oil to cover the base of the frying pan and fry the onions over a high heat for 8-10 minutes, until they have coloured and softened. Keep stirring so that they don’t burn and stick. When they are done remove them to a plate with a slotted spoon leaving any oil behind.
Put the whole spices into the frying pan and stir in the hot oil for a few seconds then add the ground spices and immediately add the meat and brown it on all sides.
Put the yoghurt in a bowl while the meat is cooking and beat in ¼ cup of water until it is smooth. When the meat has browned, pour in the yoghurt mixture season with salt and pepper, add cayenne if you are using it and stir. Bring the liquid back to a simmer, cover the pot and cook gently over a medium low heat for about 30 minutes. Stir again then continue cooking until the meat is tender, about another 30 minutes. Return the fried onions to the pan and turn the heat up, to boil away the excess liquid until there is just the oil left in the bottom of the pan. This should take about 5 minutes. Serve with Indian bread or rice.
Want to savour Lamb dopiaza cooked by a professional before trying your hand at it? Browse our listings and choose from our Indian restaurants in Northamptonshire to eat out and enjoy an authentic Indian feast.