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Homemade Authentic Indian Lamb Dopiaza Curry photo

Authentic Indian Lamb Dopiaza Curry

This Authentic Indian Lamb Dopiaza Curry is a flavor-packed dish with tender lamb and sweet caramelized onions!
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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 finely sliced
  • 1 piece fresh root ginger thumb-sized, minced
  • 8 cloves garlic minced
  • 1 cup hot water
  • 6 large onions roughly 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
  • 0.5 tsp ground cardamom
  • 0.5 - 1 tsp cayenne pepper adjust based on spice preference
  • 2 cups vegetable stock
  • 1 tbsp tomato paste
  • 0.5 cup plain yogurt or coconut cream
  • 1 tsp garam masala
  • 1 fresh lemon for serving
  • 1 bunch fresh cilantro for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

Instructions:
  1. Begin by finely slicing the 4 large onions and roughly chopping the additional 6 onions. Mince the ginger and garlic, and set them aside.
  2. In a large heavy-bottomed pot or Dutch oven, heat the ghee or flavorless oil over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized, about 15-20 minutes.
  3. Once the onions are caramelized, add the minced garlic and ginger to the pot. Stir for another minute until fragrant.
  4. Add the ground cumin, coriander, turmeric, cinnamon, cardamom, and cayenne pepper (if using) to the pot. Stir well and cook for about 2-3 minutes.
  5. Add the lamb pieces to the pot. Stir to brown the meat on all sides, about 5-7 minutes.
  6. Pour in the hot water and vegetable stock, followed by the tomato paste. Bring to a boil, then reduce heat to low, cover, and let simmer for 1.5 to 2 hours.
  7. Once the lamb is tender, stir in the plain yogurt or coconut cream and garam masala. Simmer for an additional 5-10 minutes.
  8. Serve the curry hot, garnished with fresh cilantro and a squeeze of lemon juice.

Notes

  • For a vegetarian version, replace lamb with chickpeas or paneer.
  • Adjust spice levels by adding green chilies for an extra kick.
  • For a richer flavor, substitute yogurt with heavy cream.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat with a splash of water if thickened.