Lamb Dopiaza

Dopiaza (Do – two, Piaza – Onion) dishes are unusual in that they feature onions very prominently in the cooking. Dopiaza refers to the addition of onions at two stages during the cooking and, coincidentally, this recipe uses two onions!

Ingredients

Serves 4 people

600 g lamb, cubed
1 onion, chopped
1 onion, thinly sliced
150 ml plain yoghurt
2 green chillis, chopped
1 cup chopped coriander
2 cm piece of ginger, grated
1 tsp garlic paste
1 tsp cumin seeds
½ tsp chilli powder
½ tsp salt

3 tbsp ghee or vegetable oil

Method

1	Heat the ghee in a pan and fry the meat for a few minutes until it is sealed. Remove from the pan with a slotted spoon and set to one side.
2	Add the chopped onions to the pan and fry for 5 minutes until they become translucent.
3	Add the ginger, the garlic paste, the chillis, the spices and half of the chopped coriander. Stir-fry for 3-4 minutes.
4	Put the lamb into a casserole dish and pour the onion/spice mixture on top. De-glaze the pan by bringing a cup of water to the boil in the pan, then pour into the casserole dish.
5	Add in the yoghurt and mix well. Cover and bake in an oven at 180°C for 45 minutes.
6	Add in the remaining coriander and the sliced onions. Return to the oven for another 45 minutes.

Titli’s Tips

To thicken the gravy, add 1 tbsp of cornflour dissolved in a small amount of water to the casserole dish 10 minutes before the end of the cooking time.