Curry Night #06 Hairy Biker's Lamb Dopiaza

Dopiaza is a curry that I have never actually ordered from a restaurant or a takeaway, but with a base of onions and tomato, I thought it would be a good one to try. This recipe was taken from 'The Hairy Bikers Great Curries' book as it has been a favourite of mine with a nice range of dishes. As I am not the biggest lamb lover, we replaced the meat with chicken, which still came out really well. It was a slightly spicier curry than I would normally go for, so served with the some of the remaining yogurt from the recipe.
750g Lamb meat
250g plain yogurt
8 cardamon pods
2 tsp coriander seeds
2 tsp cumin seeds
6 medium onions
4 tbsp ghee or sunflower oil
4 garlic cloves
15g chunk fresh root ginger 
1 long red chilli
1 tsp garam masala
1/2 tsp ground tumeric
2 tbsp tomato puree
freshly ground black pepper
1. Put the lamb in a bowl and season well. Add the yogurt and stir well together. Put the caradmon pods in a pestle and mortar and bash them until the husks split. Tip them on to a board and peel off and chuck out the husks. Put the seeds in a dry frying pan with coriander and cumin seeds. Place the pan over a medium heat and toast for a minute or two until you can smell the spices. Tip everything in the pestle and mortar and pound to make a powder, then set aside.

2. Peel the onions and cut them in half from root to tip then slice four on them very thinly. Cut each of the other onions into two 12 wedges. Heat a tablespoon of the oil or ghee in a saucepan and fry the wedges for about 5-6 minutes. Set aside.

3. Add the remaining ghee or oil in the pan and fry the remaining onions, ginger and garlic for 15 minutes until very soft. Turn up the heat for the last 1-2 minutes until the onions are brown.

4. Reduce the heat once more and stir in the chilli, the spices, the garam masala and tumeric. Cook for a minute, then add tomato puree and cook for a minute more. Stir in the meat into a pan and cook on a medium-high heat for 3-4 minutes until lightly coloured, turning often. Pour the water into the pan, cover and cook on a low heat for 1 hour.

5. After the hour is up, the lamb should be tender. Remove the lid and continue to simmer for 15 minutes or until well reduced. Stir in the reserved onion wedges and pinch of garam masala and cook for 1-2 minutes until piping hot. Serve with rice or bread.

We made a sag aloo style side but with sweet potato and cauliflower, served with rice and naan breads.


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