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How To Make Restaurant Style Lamb Dopiaza

April 11, 2015 By Dan Toombs 11 Comments

Lamb dopiaza

Lamb do piazza – the curry house way.

My Latest and Favourite Dopiaza Recipe is in my New Hardbound Cookbook!

I love dopiaza curries. Some are spicy while others are quite mild. With this recipe you can alter the spice level to whatever you prefer.

This lamb dopiaza recipe uses many of the same ingredients as my chicken dopiaza curry but it tastes quite a lot different. Both curries use the same onion sauce but here I blended it to make a smoother sauce. Check out my chicken dopiaza to see it used unblended.

Using some of the cooking stock from your pre-cooked lamb will also make the flavour quite different. You may be using the same onion and base curry sauce in both dopiazas but adding the cooking stock helps make them completely different curries while still having that familiar dopiaza flavour.

This curry does take a lot of forward preparation. You need to pre-cook your meat, make an onion sauce and of course the essential base curry sauce. Do all this ahead of time, however and you can make this lamb dopiaza curry in just ten minutes!

Making lamb dopiaza

Melt the ghee in a pan over medium high heat and then add the whole spices

Making lamb dopiaza

Add the ground spices and sizzle for about 40 seconds, the stir in the garlic and ginger paste and the tomato paste.

Making lamb dopiaza

Add about 200ml of the cooking stock from your pre-cooked meat.

Making lamb dopiaza

add the meat to the spiced stock.

Making lamb dopiaza

Pour in the onion sauce and base curry sauce.

Making lamb dopiaza

Add the fried onions and stir to combine. Top with the dried fenugreek and season with salt and pepper.

Lamb dopiaza

Make this tonight!

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How To Make Lamb Dopiaza
Author: Dan Toombs
Recipe type: Main
Cuisine: Indian BIR
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Serves: 4
 
Ingredients
  • 800g - pre-cooked meat
  • 4 tablespoons ghee
  • 6 greed cardamom pods - smashed
  • 1 teaspoon cumin seeds
  • 3 tablespoons garlic and ginger paste
  • 1 tablespoon tomato paste
  • 1 tablespoons curry powder
  • 1 tablespoons garam masala
  • 1 tablespoons cumin powder
  • 1 teaspoon coriander powder
  • 1 - 2 teaspoons mild red chilli powder
  • 500ml onion sauce
  • 500ml curry sauce
  • 1 tablespoon dried fenugreek leaves
  • 2 handfuls of fried onion (make it yourself of purchase at Asian shops)
  • Salt and pepper to taste
  • 1 small bunch fresh coriander - chopped
Instructions
  1. Melt the ghee over medium high heat in a frying pan or wok.
  2. When bubbling, add the cardamom pods and cumin seeds.
  3. Allow to sizzle for about 40 seconds and then add the ground spices.
  4. Spoon in the garlic and ginger paste and the tomato paste and stir it all up to combine.
  5. Now add the blended onion sauce and the base curry sauce.
  6. Add the meat and about 100ml to 200ml of the cooking juices from the pre-cooked meat.
  7. Stir in the fenugreek leaves and top with two large handfuls of fried onions.
  8. Check for seasoning and the add the fresh coriander and salt and pepper to taste.
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Filed Under: Favourites, Restaurant Style Curries

Comments

  1. Denise Fairley says

    April 11, 2015 at 11:15 pm

    Hi! I love your blog almost as much as I love Indian Food!
    In this recipe you mentioned onion sauce & a base curry sauce. The links provided to those recipes didn’t work. Can I find them some place else?

    Thanks,
    Denise Fairley
    Queens, NY, USA

    Reply
    • Dan Toombs says

      April 13, 2015 at 8:15 am

      Hi Denise

      Sorry about that. The links are now working. 🙂

      Thank you.
      Dan

      Reply
  2. Kevin | KevinIsCooking says

    April 29, 2015 at 5:49 am

    Dan this is fantastic. All three of the recipes are top notch and I am definitely giving them a go this weekend! In this one alone you give a fantastic version of LAMB DOPIAZA plus the onion and curry sauce recipes. Pure heaven my friend! 🙂

    Reply
  3. cookiesfromhome says

    June 16, 2015 at 7:07 am

    Amazing job you have done.Thanks a lot for this delicious recipe.
    Just mouth watering

    Reply
    • Dan Toombs says

      July 10, 2015 at 7:20 pm

      Thank you very much. 🙂

      Dan

      Reply
  4. George SSF says

    August 19, 2015 at 5:26 am

    Looks so nice because I love the spicy curry food! Thanks for the post.

    Reply
    • Dan Toombs says

      October 4, 2015 at 8:28 am

      Thank George!

      Dan

      Reply
  5. fizza says

    October 30, 2016 at 10:15 am

    Wowwww nice colour

    Reply
    • Dan Toombs says

      November 8, 2016 at 1:51 pm

      Thanks Fizza. 🙂

      Dan

      Reply
  6. local handyman london says

    December 19, 2016 at 8:04 pm

    looks very nice thenkyou

    Reply
    • Dan Toombs says

      January 2, 2017 at 10:54 am

      Thank you.

      Dan

      Reply

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