Lamb Dopiaza, a fragrant and richly spiced curry originating from the Indian subcontinent, is a true delight for the senses. Its name, “Dopiaza,” meaning “two onions,” hints at the generous use of onions in this dish, which lend both sweetness and texture to the curry.

This recipe strikes a balance between aromatic spices and tender pieces of lamb, creating a dish that’s both comforting and flavorful.

Dating back centuries, Lamb Dopiaza has roots in Mughlai cuisine, known for its intricate flavors and royal influence. Traditionally prepared in households across the Indian subcontinent, this dish has garnered popularity worldwide for its depth of flavor and versatility.

While it may seem daunting to create such a complex dish, fear not! With simple ingredients and easy-to-follow steps, even beginner cooks can master the art of Lamb Dopiaza.

Whether you’re craving a hearty meal for a family dinner or looking to impress guests at a dinner party, this recipe is sure to become a favorite in your culinary repertoire.

Expert Tip: Don’t rush the cooking process; slow simmering allows the flavors to develop fully and ensures tender, melt-in-your-mouth lamb.

Ingredients

Lamb: Tender pieces of lamb provide protein and a rich, meaty flavor that pairs perfectly with the aromatic spices.

Ginger Paste and Garlic Paste: These two ingredients add depth and aroma to the marinade, infusing the lamb with bold flavors.

Spices: A blend of ground spices enhances the taste of the lamb, creating a harmonious balance of flavors.

Oil: Used for cooking, oil helps to sauté the spices and onions, creating the base for the curry.

Onions: Both finely sliced and cut into chunks, onions are a key component of Lamb Dopiaza, providing sweetness and texture to the curry.

Whole Spices (Cumin Seeds, Cardamom Pods, Cloves, Cinnamon): These whole spices are sautéed in oil at the beginning of the cooking process, releasing their aromatic oils and adding depth of flavor to the curry.

Tomatoes: Chopped tomatoes add acidity and tanginess to the curry, complementing the richness of the lamb.

Garam Masala and Paprika: These ground spices add warmth and color to the curry, enhancing its overall flavor profile.

Salt: To taste, salt is added at various stages of cooking to season the dish to perfection.

Fresh Coriander: Chopped coriander leaves are used as a garnish, adding freshness and a pop of color to the finished dish.

Expert Tip: For extra depth of flavor, toast the whole spices in the hot oil until fragrant before adding the onions.

Serving Suggestions

Lamb Dopiaza is best served hot, straight from the stove. Pair it with steamed rice or your favorite Indian bread, such as naan or roti, for a complete and satisfying meal. You can also serve it alongside some cooling yogurt or a simple cucumber salad to balance out the richness of the curry.

Expert Tip: Marinate the lamb for at least 30 minutes to allow the flavors to penetrate the meat.

Frequently Asked Questions

How long does it take to cook Lamb Dopiaza?

The cooking time for Lamb Dopiaza can vary depending on the cut of lamb and cooking method. Generally, it takes about 1 to 1.5 hours to cook the lamb until it’s tender and fully cooked. You can also use a pressure cooker to speed up the cooking process.

Can I make Lamb Dopiaza ahead of time?

Yes, Lamb Dopiaza actually tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently on the stove before serving.

Is Lamb Dopiaza spicy?

The level of spiciness in Lamb Dopiaza can be adjusted according to your preference. The recipe includes chili powder and paprika, but you can increase or decrease the amount to suit your taste.

Can I use other meats instead of lamb?

Yes, you can substitute lamb with other meats such as chicken or beef if you prefer. Just adjust the cooking time accordingly, as different meats may require different cooking times.

How do I store leftovers?

Leftover Lamb Dopiaza can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave before serving.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chicken Dopiaza
• Lamb Bhuna
• Lamb Korma
• Lamb Curry
• Lamb Tikka Masala

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Lamb Dopiaza

by Nabeela Kauser

Savour the richness of the lamb dopiaza, an age-old culinary masterpiece. Delight in the fusion of lamb and aromatic spices, culminating in a delightful dish that beckons the senses.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 490 kcal

Cook ModePrevent your screen from going dark

Ingredients

For Marinating:

• ▢ 500 g Lamb Cut into bite-sized pieces
• ▢ 1 tsp Ginger Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Salt To taste
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ 1/2 tsp Chilli Powder

For Curry:

• ▢ 2 tbsp Oil
• ▢ 2 Onions Finely sliced
• ▢ 1 tsp Cumin Seeds
• ▢ 2-3 Cardamom Pods
• ▢ 2-3 Cloves
• ▢ 1 inch Cinnamon
• ▢ 2 Tomatoes Chopped
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Paprika
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ Salt To taste
• ▢ 2 Onions Cut into chunks
• ▢ Coriander Chopped (for garnish)

Instructions

• In a bowl, combine the lamb pieces with ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes.
• Heat vegetable oil in a heavy-bottomed pan over medium heat. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
• Add finely sliced onions and cook until they turn golden brown, stirring occasionally.
• Add the marinated lamb to the pan. Cook until the meat is browned on all sides.
• Stir in chopped tomatoes, garam masala, ground paprika, ground cumin, ground coriander, turmeric powder, and salt. Mix well and let the tomatoes soften and cook down, about 5-7 minutes.
• Add chunks of onions to the pan. These will add texture to the curry.
• Pour in enough water to cover the lamb and onions. Cover the pan and let the curry simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and fully cooked. You can also use a pressure cooker to speed up the cooking process.
• Once the lamb is cooked and the curry has thickened, adjust the seasoning if needed.
• Garnish the Lamb Dopiaza with freshly chopped cilantro.
• Serve the Lamb Dopiaza hot with steamed rice or Indian bread of your choice.

Notes

Dopiaza means “two onions,” so the dish features onions in both the cooking process and as a chunky addition for texture and flavour. Enjoy the rich and aromatic flavours of this classic Indian dish!

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 490kcalCarbohydrates: 16gProtein: 23gFat: 37gSaturated Fat: 13gTrans Fat: 0.03gCholesterol: 91mgSodium: 671mgPotassium: 662mgFibre: 4gSugar: 6gVitamin A: 647IUVitamin C: 19mgVitamin D: 0.1µgCalcium: 84mgIron: 4mg

Keyword Curry, Food, Lamb, Lamb Curry, Lamb Dopiaza, Meat, Mutton, Recipe

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