The second part of my Scotch Lamb challenge (the first part) was to create a dish from diced lamb. I’ve been cooking quite a bit of Indian food recently, I’ve never attempted a dopiaza before but it turned out pretty close.
Dopiaza means ‘double onions’, the base of this curry includes softened onions and then a second batch of chunky fried onions at the end.
It’s pretty difficult to go wrong with this because the longer you cook the lamb the better it will be, just remember to top it up with water so it doesn’t dry out. Ours was on the drier side so just adjust to suit your own taste.
Tin of chopped tomatoes
2 x onions
2 x cloves of garlic
3 cardamom pods
1. Brown the lamb, set it aside in a pot with a lid suitable for the oven.
2. Slice one onion and fry on a low heat with a glug of olive oil and two teaspoons of vinegar. The vinegar will help them brown.
3. Slice the red chilli and add it to the pot. Grind the rest of the spices with a pestle and mortar.
4. Add the onions the pot. Use the frying pan to fry out the ground spices with a bit of olive oil. Add in the tomatoes and season to taste, use a little sugar to sweeten if required. Add to the pot along with three cardamom pods.
5. Cook on a low heat (160) for at least a couple of hours.
6. Chop the second onion into large chunks and fry off on a high heat, a few burnt bits will only add to the flavour. Add these to the pot and cook for a further 30 minutes.
Serve with your favourite Indian accompaniments