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Homemade Authentic Indian Lamb Dopiaza Curry photo

Authentic Indian Lamb Dopiaza Curry

This Lamb Dopiaza Curry is a flavor explosion! Tender lamb, rich spices, and caramelized onions come together in this classic Indian dish.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 4 large Onions for caramelizing
  • 6 large Onions for the sauce
  • 1 thumb-sized piece Fresh ginger minced
  • 8 cloves Garlic minced
  • 1 cup Hot water
  • 2.2 lbs Lamb boneless, cut into chunks
  • 3 tablespoons Ghee or oil
  • 1 tablespoon Ground cumin
  • 1 tablespoon Ground coriander
  • 1 teaspoon Ground turmeric
  • 1 pinch Ground cinnamon
  • ½ teaspoon Ground cardamom
  • ¼ teaspoon Cayenne pepper optional
  • 2 cups Vegetable stock
  • 1 tablespoon Tomato paste
  • ½ cup Yogurt or coconut cream for creaminess
  • 1 teaspoon Garam masala
  • 1 squeeze Lemon for flavor
  • to taste Fresh cilantro for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Cooking Instructions:
  1. Start by finely slicing the 4 large onions and chopping the remaining 6 onions into larger pieces. Mince the garlic cloves and ginger.
  2. In your large pot, heat the 3 tablespoons of ghee or oil over medium heat. Add the finely sliced onions and sauté until golden brown and caramelized, about 15-20 minutes. Remove half for garnish.
  3. To the remaining onions, add the minced garlic and ginger. Sauté for an additional 2-3 minutes until fragrant.
  4. Stir in the ground spices and cayenne (if using). Cook for about 1 minute to release their essential oils.
  5. Add the lamb chunks, stirring to coat them in the spices. Sear the lamb until browned, about 5-7 minutes.
  6. Pour in the hot water and vegetable stock, scraping the bottom of the pot. Add the tomato paste and stir well.
  7. Bring to a gentle boil, reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender.
  8. Once tender, remove from heat and stir in the yogurt or coconut cream and garam masala. Adjust consistency with more stock if necessary.
  9. Serve with lemon juice and garnish with reserved caramelized onions and fresh cilantro.

Notes

  • Allow the curry to cool before storing in an airtight container.
  • This dish can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat gently over low heat, adding water or stock as needed.