Lamb Dopiaza Curry (version 3) Recipe - Serves 6

Lamb Dopiaza Curry (version 3) Recipe

405 calories each serving (603 calories if eating with rice)

Taste Rating = 7     Heat Rating = Medium


4 tablespoons (60ml) cooking oil, divided
2 large onions, peeled and finely sliced
2 large onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed
5cm (2 inches) fresh ginger root, peeled and grated
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) ground coriander
1 tablespoon (15m) ground cumin
1 teaspoon (5ml) ground turmeric
4 green cardamom pods, lightly crushed
4 cloves
1KG (2 lbs 3 oz) lean lamb, cut into 19mm (3/4 inch) cubes
1 cup (250ml or 9 fl oz) unsweetened natural yogurt
1 tin/can (400g or 14 oz) chopped tomatoes
1 teaspoon (5ml) garam masala
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Heat the first 2 tablespoons (30ml) of the cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Saute the finely sliced onions in the saucepan until the onion is lightly browned (10-15 minutes), turning often
Remove the cooked onion from the saucepan and set aside
Add second 2 tablespoons (30ml) of cooking oil to the saucepan, add the finely chopped onions along with the garlic and ginger, mix well and saute until the onion is lightly browned (10-15 minutes)
Add the chilli powder, ground coriander, ground cumin, ground turmeric, green cardamom pods and the cloves, mix well and cook for 2 minutes, turning often
Add the lamb cubes and mix well
Gently add the yogurt and mix well
Add the chopped tomatoes, mix well, bring the ingredients to a good simmer, reduce the heat to maintain the simmer, cover and simmer for 90 minutes, stirring now and again
Remove the lid and simmer for 30 minutes, stirring every few minutes
Add the onions that you previously cooked and mix well
Add the garam masala and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted on 7 April 2013

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