Lamb Dopiaza translates as ‘twice onions’ and this recipe certainly has a lot of onions, added twice, of course! Firstly, chopped onions are added to the dish at the beginning of cooking. Secondly, finely sliced onions are fried until they are sweet and brown and added towards the end. Serve with rice or an Indian bread, such as chapattis or naan, and mango chutney or another of your choice. It’s also great as part of a multi-dish Indian meal.
3 medium-sized onions, peeled
750g boned shoulder lamb, cut into 2.5 cm cubes. Remove most of the fat
6 tbsp vegetable oil or half oil, half ghee
4 tsp Go Spice Curry Spice Blend (You choose)
1 tbsp tomato purée
4 tbsp plain yoghurt
250 ml water
½ tsp salt (or to taste)
Cut 2 of the onions into quarters and then finely slice. Finely chop the last onion. Keep the two types separate.
Heat the oil in a wide pan over a medium-high heat. Add the finely sliced onions and stir fry for 10 minutes or until the onions turn a reddish-brown colour. Remove the onions with a slotted spoon onto kitchen paper.
Brown the meat in the hot oil in batches. Remove to a bowl with a slotted spoon.
Put the chopped onion into the oil and stir fry on a medium heat until the onion turns brown at the edges. Add 3 tsp of the Go Spice Curry Blend and stir fry for 30 seconds, then stir in the tomato purée. Add the yoghurt, 1 tbsp at a time, stirring well. Return the meat to the pan with its juices and add the water and the salt. Cook uncovered for about 45 minutes, until the meat is tender. Add the finely sliced fried onions and the remaining Go Spice Curry Blend and cook for another 2 minutes, stirring gently. Turn off the heat and let the pot sit for 5 minutes. Remove any fat from the surface with a spoon before serving.