60min 2 ppl
Lamb Dopiaza
110 minutes
2 people
Hard
110 min · 12 steps
Hard: over 60 min or 12+ steps
440 kcalper person
Protein 42g
Carbs 18g
Fats 24g
About this dish
Slow-braised lamb shoulder with the characteristic double onion treatment — softly cooked onions melt into the sauce while fried onion wedges added near the end bring sweet caramelised texture and depth.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionslarge, 1 finely diced, 0.5 cut into 2cm wedges1.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks350 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water100 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
- chef's knife
- chopping board
- wooden spoon
- grater
- meat thermometer
Method
1
Cut the lamb shoulder into 4cm chunks. Finely dice 1 onion. Cut the remaining half onion into 2cm wedges and separate the layers. Mince the garlic, grate the ginger, and finely slice the green chilli. Lightly crush the cardamom pods.
Approx. 15 minutes
2
Heat 1.5 tbsp oil in a large heavy casserole over high heat. Sear the lamb in batches for 3–4 minutes until browned on all sides. Transfer to a plate.
Approx. 10 minutes
3
Reduce heat to medium. Add the cumin seeds, cardamom pods, and cinnamon stick. Sizzle for 30 seconds until fragrant.
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, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
7
Add the tinned tomatoes and water. Stir well to combine. Return the lamb and any juices to the pan.
Approx. 2 minutes
8
Bring to a boil, then reduce heat to very low, cover, and simmer for 55 minutes until the lamb is very tender. Check the internal temperature of the lamb reaches at least 70°C using a meat thermometer.
Approx. 55 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 lamb. Cook uncovered for 10 minutes until the sauce thickens.
Approx. 10 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve scattered with fresh coriander.
Approx. 1 minutes
