Lamb Dopiaza

Name: Lamb Dopiaza
Yield: Serves 6
Cuisine: Indian
Ingredients: 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; 1.125 kg/2½ lb boned lamb, preferably from the shoulder, cut into 2.5cm/1 inch cubes, with most of the fat removed; 1 tablespoon ground coriander seeds; 4 good-sized onions, peeled; 10 cardamom pods; 2.5 cm/1 inch cinnamon stick; 10 cloves; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 7 garlic cloves, peeled; 10 tablespoons vegetable oil; 425 ml/15 fl oz water

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

Asia
India
Main course
Gluten-free

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-