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Lamb dopiaza

Lamb dopiaza
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Onions are added at two stages to this mild Indian curry, hence the name dopiaza, which means 'onions twice'. We've replaced onions with leeks, which create a similar savoury-sweet flavour.
  • 95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
  • 2 tbs curry powder (see note)
  • 800g lamb leg steaks, cut into 2cm pieces
  • 2 tbs vegetable oil
  • 40g butter
  • 3 leeks, trimmed, 1 cut into 2cm slices, 2 thinly sliced
  • 5cm piece ginger, finely grated
  • 3 cloves garlic, crushed
  • 2 long red chillies, finely chopped
  • 400g can chopped tomatoes
  • ½ cup chopped coriander, plus extra sprigs to serve
  • Naan or steamed rice (optional), to serve
  1. Combine yoghurt and curry powder in a large bowl. Add lamb and stir to coat, then set aside.
  2. Heat a casserole over medium heat. Add 1 tbs oil and 20g butter. Once butter is melted, add thickly sliced leek and cook, stirring, for 2 minutes or until softened and lightly browned. Remove with a slotted spoon.
  3. Add remaining 1 tbs oil to casserole. Brown lamb, in 2 batches, for 2 minutes each side. Remove from casserole. Add remaining 20g butter, thinly sliced leeks, ginger, garlic and chillies. Cook, stirring, for 3 minutes or until softened. Add tomatoes, lamb and 250ml (1 cup) water, and bring to a simmer. Reduce heat to low–medium, cover with a tight-fitting lid and cook for 35 minutes. Add thickly sliced leeks and cook for 10 minutes or until leeks and lamb are tender.
  4. Stir in chopped coriander. Divide lamb dopiaza among bowls and scatter with extra coriander sprigs. Serve with extra yoghurt and naan or steamed rice, if using.
We used Clive of India Authentic Curry Powder, available from supermarkets.

If you have it on hand, stir in ½ tsp garam masala. This spice mixture is often added at the end of cooking to maximise its fragrance and flavour.

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