A new cookbook, “India” by Rick Stein, full of delicious looking recipes. And I felt like lamb and something easy to make. And in Rick Stein’s words, ” All the ingredients go into a pot and are simply simmered together until they’re cooked”. So, here it is LAMB DOPIAZA.
500g lamb shoulder, cut into 4cm pieces
1kg onions, cut into quarters
30g/6 cloves garlic, finely chopped
15g/3cm ginger, finely sliced
500g natural yogurt
4 tsp coriander seeds
1 tsp turmeric
2 tsp cumin seeds
1 tsp cloves (whole)
10cm piece of cinnamon stick
10 dried Kashmiri chillies
1 tsp black peppercorn
6 green cardamom pods, bruised
6 tbsp ghee or butter
1 ½ tbsp salt
- Tip all the ingredients into a deep pan, mix together, cover with a tight-fitting lid and bring gently to a boil. Simmer over low heat for 2 hours, until almost all the liquid has been absorbed and the lamb is tender.
Couldn’t been easier to make! And as always with a curry, it’s best eaten the next day.
Don’t be overwhelmed by the amount of chillies; these Kashmiri chillies give no heat, just flavour.
After bringing the curry to the boil, I cooked it without the lid on, on low heat for about 2.5 hours to get the lamb very tender.
Also, use full fat natural yogurt as the low-fat version may be prone to splitting.
This curry is not very hot.