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How To Make Restaurant Style Lamb Dopiaza

April 11, 2015 By Dan Toombs 18 Comments

Lamb dopiaza

Lamb do piazza – the curry house way.

Like a good lamb dopiaza? This recipe will get you Indian restaurant results!

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!

Here are more curry house curry favourites you might like to try!

Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna

Yield: 4

How To Make Lamb Dopiaza

How To Make Lamb Dopiaza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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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© Dan Toombs
Cuisine: Indian BIR / Category: Main

Filed Under: Favourites, Restaurant Style Curries

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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. πŸ™‚

      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! πŸ™‚

    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. πŸ™‚

      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. πŸ™‚

      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
  7. Steff says

    January 12, 2019 at 8:03 am

    wonderfull, did have to add a bit more tomato paste, but used can tomatoes in base sauce

    Reply
    • Dan Toombs says

      January 14, 2019 at 1:59 pm

      Great to hear Steff. Thank you.

      Dan

      Reply
  8. Jessica says

    March 9, 2019 at 1:38 am

    When it comes to authentic ingredients, I really prefer not to substitute, but we only get to shop at an Indian market about twice a year. Forgot to get fenugreek leaves. Is there a substitute you recommend, or are Kasoori methi one of those things that really don’t substitute well? Thank you.

    Reply
    • Dan Toombs says

      March 16, 2019 at 7:54 am

      Hi Jessica

      You could stir in fenugreek powder to taste but remember it is a lot stronger than the leave. Just a pinch at first! You could add more to taste if need.

      Thanks,
      Dan

      Reply
  9. Neil Biddulph says

    August 1, 2020 at 12:10 pm

    Hi Dan did this last night I found it way to runny is that how its supposed to be with base gravy and onion sauce and the water from the mince really watery so i ended up ruducing right down in the picture it looks lovely nothing like mine did i do something wrong do you think?? Tia
    Neil

    Reply
    • Dan Toombs says

      August 10, 2020 at 6:40 am

      Hi
      If it is too watery I would suggest cooking it a bit longer to reduce the liquid?
      Thanks
      Dan

      Reply
    • Dan Toombs says

      August 10, 2020 at 6:44 am

      HI Neil
      I would suggest cooking it longer to reduce down the liquid, that should work.
      Thanks
      Dan

      Reply

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