Lamb Dopiaza
Author: Lcod8GC_sW8
Dopiaza (Do – two, Piaza – Onion) refers to the addition of onions at two stages during the cooking and, coincidentally, this recipe uses two onions!
  • 600 g (20 oz) lamb, cubed
  • 1 onion, chopped
  • 1 onion, thinly sliced
  • 150 ml (5 fl oz) plain yoghurt
  • 2 green chillis, chopped
  • 1 cup chopped coriander
  • 1 tbsp garlic & ginger paste
  • 1 tsp cumin seeds
  • ½ tsp chilli powder
  • ½ tsp salt
  • 1 tbsp ghee or vegetable oil
  1. Heat the ghee in a pan and fry the meat over a medium heat for a few minutes to brown it. 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 garlic & ginger paste, the chillis, the spices and half of the chopped coriander. Pour on a cup of water and mix well.
  4. Add the lamb back to the pan. Bring to the boil, cover and simmer gently for about an hour.
  5. Add in the yoghurt, the sliced onions and the remaining coriander. Mix well, cover and simmer for a further 30-40 minutes. Serve
Calories: 481 Fat: 37.3 Sugar: 4.2 Fiber: 1.1 Protein: 27.5 Cholesterol: 113.0
Titli's Tips
If you feel you need to thicken the gravy, add 1 tbsp of cornflour dissolved in a small amount of water to the pan 10 minutes before the end of the cooking time.
Recipe by Titli's Busy Kitchen at