45min 2 ppl
Beef Dopiaza
140 minutes
2 people
Hard
140 min · 12 steps
Hard: over 60 min or 12+ steps
470 kcalper person
Protein 46g
Carbs 18g
Fats 26g
About this dish
Braised beef in a double-onion sauce — the first batch melts into a rich, sweet base while fried onion wedges stirred in near the end add a contrasting caramelised texture that makes this dish truly distinctive.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionslarge (1 finely diced, 0.5 cut into 2cm wedges)1.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Beef Stock125 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Cinnamon Stick0.5
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Large heavy casserole
- Frying pan
- Meat thermometer
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
Method
1
Cut the beef into 4cm chunks. Finely dice 1 onion and cut the half onion into 2cm wedges, separating the layers. Mince the garlic, grate the ginger, and finely slice the green chilli.
Approx. 15 minutes
2
Heat 1.5 tbsp oil in a large heavy casserole over high heat. Sear the beef in batches for 3–4 minutes until deeply browned. Transfer to a plate.
Approx. 12 minutes
3
Reduce heat to medium. Add the cumin seeds, cardamom, and cinnamon stick. Sizzle for 30 seconds.
Approx. 1 minutes
4
Add the finely diced onion. Cook for 15 minutes, stirring frequently, until deep golden.
Approx. 15 minutes
5
Add the garlic, ginger, and green chilli. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned tomatoes and beef stock. Stir well. Return the beef to the pan.
Approx. 2 minutes
8
Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour 20 minutes until the beef is very tender. Check the internal temperature reaches 70°C using a meat thermometer.
Approx. 80 minutes
9
Meanwhile, heat the remaining 0.5 tbsp oil in a frying pan over high heat. Add the onion wedges and cook for 5 minutes until golden and charred at the edges. Set aside.
Approx. 5 minutes
10
Stir the fried onion wedges into the beef. Cook uncovered for 10 minutes until the sauce reduces and thickens.
Approx. 10 minutes
11
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
12
Serve scattered with fresh coriander.
Approx. 1 minutes
