Lamb dopiaza recipe

Name: Lamb dopiaza recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp Vegetable oil (use 5 tbsp if your lamb is quite lean); 3 Green cardamom pods; 1 Cinnamon stick (2.5cm); 4 Cloves; 8 Black peppercorns; 2 Smallish onions (1.5 chopped and 0.5 sliced); 2 Large tomatoes, quartered; 10 g (0.4oz) Fresh root ginger, peeled weight; 5 Large garlic cloves; 0.5 tsp Turmeric; 1 tsp Ground cumin; 1.5 tsp Ground coriander; 1 tsp Garam masala; 0.5 tsp Chilli powder, or to taste (add some paprika for colour if you don't use much); 1 Pinch salt, to taste; 4 tbsp Greek yogurt; 500 g (17.6oz) Leg of lamb, cubed; 1 Good squeeze lemon juice, to taste; 1 Good handful of chopped fresh coriander leaves

Servings: persons

4 tbsp Vegetable oil (use 5 tbsp if your lamb is quite lean)
3 Green cardamom pods
1 Cinnamon stick (2.5cm)
4 Cloves
8 Black peppercorns
2 Smallish onions (1.5 chopped and 0.5 sliced)
2 Large tomatoes, quartered
10 g (0.4oz) Fresh root ginger, peeled weight
5 Large garlic cloves
0.5 tsp Turmeric
1 tsp Ground cumin
1.5 tsp Ground coriander
1 tsp Garam masala
0.5 tsp Chilli powder, or to taste (add some paprika for colour if you don't use much)
1 Pinch salt, to taste
4 tbsp Greek yogurt
500 g (17.6oz) Leg of lamb, cubed
1 Good squeeze lemon juice, to taste
1 Good handful of chopped fresh coriander leaves

1
Heat the oil in a non-stick saucepan.
2
Add the whole spices and, once they have sizzled a bit, add the chopped onions and cook until browned; the darker the onion, the deeper the flavour.
3
Meanwhile, make a fine paste of the tomatoes, ginger and garlic using a hand blender.
4
Stir in the powdered spices, salt and yogurt until smooth.
5
Add the lamb to the pan and seal the outsides.
6
Add the tomato-yogurt paste and bring to the boil while stirring very often.
7
Then reduce the heat, cover and cook for 45-50 minutes, or until the lamb is tender.
8
Add the sliced onions 30 minutes into the cooking process and give the pot a stir every 10-15 minutes, making sure it does not dry out.
9
Ideally, the dish should cook in its own sauce but, if necessary, add a splash of water.
10
By the time the lamb is tender, the sauce should have reduced to a creamy consistency with a tangle of sweet, sliced onions.
11
If it is too dry, add a splash of water.
12
Taste and add more salt, chilli powder or lemon juice, as you prefer, until it is perfect for you.
13
Stir in the chopped coriander and serve with Paratha, Chapati or Naan bread.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tbsp Vegetable oil (use 5 tbsp if your lamb is quite lean), 3 Green cardamom pods, 1 Cinnamon stick (2.5cm), 4 Cloves, and more.

Yes, Lamb dopiaza recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb dopiaza recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions