How To Make Lamb Dopiaza
Recipe type: Main
Cuisine: Indian BIR
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Recipes For Indian Restaurant Style Cooking | at