Lamb Dopiaza

Name: Lamb Dopiaza
Yield: Serves 6
Cuisine: Indian
Ingredients: 10 cardamom pods; 1.125 kg/2½ lb boned lamb, preferably from the shoulder, cut into 2.5cm/1 inch cubes, with most of the fat removed; 7 garlic cloves, peeled; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 10 tablespoons vegetable oil; 425 ml/15 fl oz water; 2.5 cm/1 inch cinnamon stick; 4 good-sized onions, peeled; 10 cloves; 1 tablespoon ground coriander seeds; ½ teaspoon Garam masala; ¼–1 teaspoon Kashmiri chilli powder; about 1¼ teaspoons salt; 2 teaspoons ground cumin seeds; 6 tablespoons natural yogurt, lightly beaten

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is an elegant dish that may be made as mild or as hot as you like. It is cooked with a fair amount of oil, but most of this is skimmed off the top before serving.

Lamb dopiaza may be served with rice or an Indian bread. Spicy green beans also go well with it.

Ingredients

4 good-sized onions, peeled
7 garlic cloves, peeled
2.5 cm/1

Method

Cut 3 of the onions into halves lengthways, then cut them across into very fine half rings. Chop the fourth onion finely. Keep the 2 types of onion separate.
Put the garlic and ginger into a blender or food processor. Add 100ml/3½fl oz of the measured water and blend until fairly smooth. Set aside.
Heat the oil in a wide, heavy saucepan over a medium-

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Part of

Meat

Fay

2 years ago from Australia

I used shoulder chops and left the bones in for added flavour. Absolutely beautiful. Even the young ones agreed and they can be hard to please. There are a few steps in the recipe but each stage is very easy. Great instructions. Make sure the onions are well-browned, it makes such a difference to the gravy

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