Like a good lamb dopiaza? This recipe will get you Indian restaurant results!
I love lamb dopiaza curries. Some are spicy while others are quite mild. With this recipe you can adjust the spice level to whatever you prefer. This version is mildly spiced but you could add more chilli powder to taste.
This is a dopiaza recipe from my cookbook ‘The Curry Guy Bible’, but with a couple of changes. Dopiaza curries are made with an onion paste which is also good stirred into many other curries.
In my book, the recipe is for chicken dopiaza and it serves four or more as part of a multi-course meal. I decided to show here that you can easily make this into a lamb dopiaza curry recipe and also cook it as a curry house portion that serves 1 – 2 people.
It wasn’t rocket science! I just substituted pre-cooked lamb for the chicken and halved the recipe.
Making curry house style lamb dopiaza…
As with all curry house style curries, this lamb dopiaza takes some for preparation. That’s how Indian restaurant chefs get amazing tasing curries to your table so quickly.
British Indian restaurant curries require a base curry sauce. Here is one of my ‘go to’ recipes. The base can be made in large or small batches and it freezes well.
Having it on hand is great when you get that last minute curry craving.
Pre-cooking your meat is also important. Lamb takes about an hour to cook to tender so having this ready before starting this recipe speeds up the final cooking process.
Another option would be to stew the lamb tikka in your base sauce until tender. This not only cooks the lamb but adds a delicious, slow cooked flavour to your base sauce.
I actually use some left over roast lamb from Sunday dinner in this recipe. That works well too.
Do all this ahead of time, however and you can make this lamb dopiaza curry in just ten minutes!
Alternative main ingredients…
Lamb dopiaza is my favourite. The depth of flavour is incredible. You could, however substitute other main ingredients.
You know when you go out for a curry and see dopiaza on the menu? There is always a selection of main ingredients to choose from such as chicken tikka, king prawns, lamb and paneer.
This curry house style lamb dopiaza is really all about that sauce! Feel free to substitute any main ingredient in the sauce you like.
The essential dopiaza onion paste recipe…
Dopiaza or do piaza means 2 onions in Hindi. So this is a curry that is made with onions cooked in two ways.
I guess when you consider that curry house lamb dopiaza uses an onion base sauce, you could say that this curry is made with onions cooked in three ways.
For this recipe you make a really easy but delicious onion paste. To do this, fry a couple of thinly sliced onions until deep brown in colour.
Then blend them with just enough water or yoghurt to make a thick paste. It’s really that easy. If you happen to add too much water or yoghurt and your paste isn’t thick, just add it anyway and cook it down in the curry.
You could retain some of the fried sliced onions to garnish the lamb dopiaza before serving.
Following are a few step by step photos of the lamb dopiaza cooking process.
Here are more curry house curry favourites you might like to try!
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- 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
- Melt the ghee over medium high heat in a frying pan or wok.
- When bubbling, add the cardamom pods and cumin seeds.
- Allow to sizzle for about 40 seconds and then add the ground spices.
- Spoon in the garlic and ginger paste and the tomato paste and stir it all up to combine.
- Now add the blended onion sauce and the base curry sauce.
- Add the meat and about 100ml to 200ml of the cooking juices from the pre-cooked meat.
- Stir in the fenugreek leaves and top with two large handfuls of fried onions.
- Check for seasoning and the add the fresh coriander and salt and pepper to taste.