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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 simmered with aromatic spices and onions for an unforgettable meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 4 large onions thinly sliced
  • 1 piece fresh root ginger thumb-sized, peeled and minced
  • 8 cloves garlic minced or crushed
  • 6 large onions finely chopped
  • 2.2 lb lamb cut into bite-sized pieces
  • 3 tbsp ghee or flavorless oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 pinch ground cinnamon
  • ½ tsp ground cardamom
  • ½-1 tsp cayenne pepper adjust based on spice preference
  • 2 cups vegetable stock choose low-sodium
  • 1 tbsp tomato paste
  • ½ cup plain yogurt or coconut cream for creaminess
  • 1 tsp garam masala for finishing
  • 1 piece fresh lemon for garnish
  • to taste fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Serving spoon

Method
 

Instructions:
  1. Step 1: Prepare Your Ingredients - Begin by slicing the 4 large onions and finely chopping the additional 6 onions. Mince the garlic and ginger as well. This prep work will ensure a smooth cooking process.
  2. Step 2: Brown the Lamb - In a large pot or Dutch oven, heat the ghee (or oil) over medium-high heat. Once hot, add the lamb pieces in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides for about 5-7 minutes. Remove the browned lamb and set aside.
  3. Step 3: Sauté the Onions - In the same pot, add the sliced onions. Cook until they are golden brown and caramelized, about 10-15 minutes. This step is crucial as it builds a flavorful base for your curry.
  4. Step 4: Add the Aromatics - Stir in the minced ginger and garlic, cooking for an additional 2-3 minutes until fragrant. Then, add the ground cumin, coriander, turmeric, cinnamon, cardamom, and cayenne pepper. Stir well to coat the onions and toast the spices.
  5. Step 5: Return the Lamb - Add the browned lamb back into the pot along with any juices that have accumulated. Mix everything together, ensuring the lamb is coated in the aromatic mixture.
  6. Step 6: Pour in the Liquids - Add the vegetable stock and tomato paste to the pot. Stir to combine, then bring the mixture to a simmer. Cover the pot and reduce the heat to low, allowing the curry to cook for about 1.5 to 2 hours. Stir occasionally, ensuring the lamb becomes tender.
  7. Step 7: Finish with Yogurt and Spices - Once the lamb is tender, stir in the yogurt or coconut cream, along with the garam masala. Taste and adjust seasoning as necessary. A squeeze of fresh lemon juice will brighten the flavors beautifully.
  8. Step 8: Garnish and Serve - Serve the curry hot, garnished with fresh cilantro and lemon wedges. Pair it with steamed basmati rice or warm naan for a complete meal.

Notes

  • Don’t rush the browning process—allow the lamb and onions to caramelize properly for maximum flavor.
  • Be cautious with the cayenne pepper; you can always add more later, but you can’t take it out once it’s in.
  • Use a heavy-bottomed pot to prevent burning and ensure even cooking.