Description
Follow this easy Lamb Dopiaza recipe and make your own Indian 'fakeaway'. You'll need shoulder of lamb, curry base sauce and onions.
Ingredients
Scale
- 30ml (1 tbsp) ghee
- 2 large onions, peeled and thinly sliced
- 800g (2lbs) lamb shoulder, cubed
- 30ml (2 tbsp) ground turmeric
- 500ml (2 cups) curry base sauce
- 250ml (1 cup) onion paste
- 15ml (1 tbsp) ground cumin
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) ground fenugreek
- 5ml (1 tbsp) garam masala
- 15ml (1 tbsp) chilli powder
- Coriander, for garnishing
Instructions
- Heat the ghee in a large ovenproof casserole.
- Gently fry the onions until softened.
- Cover the lamb with turmeric and brown on all sides in the casserole with the onions.
- Pour in the curry base sauce, stir and cover with a lid.
- Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
- Add the remaining ingredients with the lamb and let it simmer for 15 minutes in order for the spices to be incorporated into the curry.
- Serve with favourite Indian side dishes. Enjoy!
Notes
- Incase you've run out of fenugreek, check out these fenugreek substitutes that can save the day!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Curry
- Method: Braise
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 398
- Sugar: 12.2 g
- Sodium: 1477.8 mg
- Fat: 13.9 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38.1 g
- Fiber: 6.6 g
- Protein: 30 g
- Cholesterol: 98.3 mg