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Lamb Dopiaza Recipe


  • 2 Lbs Diced braising Lamb
  • 4 Green Cardamom pods
  • 2 Bay leaves
  • 3 Onions Thickly sliced
  • Water
  • 1 Cup of Curry Massalla Gravy-click for recipe
  • Half of an onion finely chopped
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 1 Finely Chopped Cayenne Chilli
  • 4 Cloves Crushed Garlic
  • 1 Whole Clove Garlic
  • 2 inches Root Ginger grated
  • Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla

Cooking method for Lamb Dopiaza

Serves 4

Dip the meat in a little seasoned flower and brown on all sides a small batch at a time. Put the meat, 1 sliced onion, cardamoms, bay leaves and whole garlic in a casserole dish, cover with water and casserole at 200 degrees for 2 hours. Meanwhile gently fry the other 2 sliced onions with plenty of oil until golden (approx 25 minutes on a medium heat). Make a paste of the curry powder and chilli powder with a little water. Fry the chopped onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the cooked Meat pieces. Add the Massalla Gravy and simmer for 5 minutes or until the Meat is piping hot again, stirring constantly. If needed add more massalla gravy and some juice from the casserole to prevent the curry becoming too thick or dry. Now drain the fried onions and stir well into the curry. Add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. For a zesty alternative try substituting sliced pickled onions for the 2 sliced onions.

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