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Recipe for :

Lamb Dopiazah

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

This recipe is Indian and is served as main course.


450g / 1lb Boneless Shoulder of Lamb
4 tbsp Vegetable oil
450g / 1lb Onions, thinly sliced
1 teasp Chilli Powder
300ml / 10fl.oz. Natural Yoghurt
1/2 teasp Ground Ginger
1 teasp Salt
2 Garlic Cloves, crushed
4 Cardamoms
1 teasp Garam Masala
1/2 teasp Cumin Seeds

  • Cut the meat into 2.5cm / 1 inch cubes.
  • Heat 3 tablespoons of the oil in a pan, add half the onions and fry until golden brown. Remove from the pan and set aside.
  • Add the remaining oil to the pan and heat until very hot then add the meat and seal on all sides. Remove the meat from the pan and set aside.
  • Reduce the heat to medium, then add the chili powder, yoghurt, ginger, salt and remaining uncooked onion slices and cook, stirring, for 2 minutes.
  • Add the meat, cover and simmer for 10 minutes.
  • Add the crushed garlic, reserved browned onions, cardamoms, garam masala and cumin seeds and mix well. Cover and simmer for 30 - 40 minutes, adding a little extra water if the mixture seems to be drying out too much. Serve hot.

Serves 4