Indian

Dopiaza

Name: Dopiaza
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 160 g boneless lamb shoulder; 140 g onion; 70 g onion; 1 tbsp ghee; 2 garlic cloves; 2 tsp fresh ginger; 80 g tomato; 30 g plain full-fat yoghurt; 0.5 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp Kashmiri chilli powder; 0.25 tsp garam masala; 1 green chilli; 2 green cardamom pods; 2 cloves; 1 cinnamon stick; 1 bay leaf; 0.5 tsp salt; 150 ml water; 1 tbsp fresh coriander

A Mughlai-style lamb curry from the Indian subcontinent whose name means "two onions": one lot is browned deep and slow into the gravy, the second goes in as sweet chunks near the end so you get both a dark, spiced sauce and soft, distinct pieces of onion.

Lunch & dinner 25g+ protein 8g+ fibre

100 min15 prep · 85 cookMedium500 kcalper serving

Method

Melt 1 tbsp of ghee in a heavy-based pan or small karahi over medium heat. Add 2 bruised cardamom pods, 2 cloves, the 2.5 cm cinnamon stick and 1 bay leaf and let them sizzle for 30 seconds until fragrant.
Add 140 g of thinly sliced onion with a pinch of the salt and fry over medium heat for 12-14 minutes, stirring often and scraping the base, until the slices collapse and turn a deep golden brown — this browned onion is the body of the gravy, so do not rush it.
Stir in 2 crushed garlic cloves, 2 tsp of grated ginger and 1 slit green chilli and cook 1 minute until the raw smell goes. Raise the heat, add 160 g of diced lamb and sear for 5 minutes, turning, until the pieces are browned on all sides.
Lower the heat and add 0.5 tsp turmeric, 1 tsp ground coriander, 0.5 tsp ground cumin, 0.25 tsp Kashmiri chilli powder and 0.5 tsp salt. Fry 1 minute, splashing in a tablespoon of water if the spices catch. Add 80 g of chopped tomato and cook 4 minutes until pulpy and glossy.