Lamb with onions (Lamb Dopyaza)

CategoryCuisineCooking Method
 900 g lamb (on and off the bone)
 3 medium onions
 2 tsp fresh ginger paste
 2 tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 1 tsp garam masala
 ½ tsp crushed red chillies or to taste
 ½ tsp ground black pepper
 ½ tsp salt or to taste
 2 tbsp vegetable ghee or 4 tbsp sunflower oil
1

Cut the lamb into 2cm (approx. 1”) pieces and chop two of the onions.

2

Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

3

Add the garlic and ginger paste and fry for a few seconds, then add all the dry spices and fry for a minute, splash with some water to ensure the onions and spices do not stick to the bottom of the pan.

4

Add the lamb and fry until the meat has lightly browned.

5

Then add 100ml/4fl oz/½ cup of water, salt to taste and stir, bring to the boil and then cover the pan with a lid and simmer over a low heat for 40 minutes or until the meat is tender.

6

Cut the remaining onion into half rings and add after 30 minutes whilst the lamb is still cooking, these onions should be visible. Add a little bit of water, if required.

7

When the lamb is tender, your dish is ready to serve.

8

Serve with either chapati or naan.

Ingredients

 900 g lamb (on and off the bone)
 3 medium onions
 2 tsp fresh ginger paste
 2 tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 1 tsp garam masala
 ½ tsp crushed red chillies or to taste
 ½ tsp ground black pepper
 ½ tsp salt or to taste
 2 tbsp vegetable ghee or 4 tbsp sunflower oil

Directions

1

Cut the lamb into 2cm (approx. 1”) pieces and chop two of the onions.

2

Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

3

Add the garlic and ginger paste and fry for a few seconds, then add all the dry spices and fry for a minute, splash with some water to ensure the onions and spices do not stick to the bottom of the pan.

4

Add the lamb and fry until the meat has lightly browned.

5

Then add 100ml/4fl oz/½ cup of water, salt to taste and stir, bring to the boil and then cover the pan with a lid and simmer over a low heat for 40 minutes or until the meat is tender.

6

Cut the remaining onion into half rings and add after 30 minutes whilst the lamb is still cooking, these onions should be visible. Add a little bit of water, if required.

7

When the lamb is tender, your dish is ready to serve.

8

Serve with either chapati or naan.

Lamb with onions (Lamb Dopyaza)
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 900 g lamb (on and off the bone)
 3 medium onions
 2 tsp fresh ginger paste
 2 tsp fresh garlic paste
 1 tsp cumin powder
 1 tsp coriander powder
 1 tsp garam masala
 ½ tsp crushed red chillies or to taste
 ½ tsp ground black pepper
 ½ tsp salt or to taste
 2 tbsp vegetable ghee or 4 tbsp sunflower oil

DIRECTIONS

1

Cut the lamb into 2cm (approx. 1”) pieces and chop two of the onions.

2

Heat the ghee or oil in a large saucepan, add the chopped onions and fry until golden brown.

3

Add the garlic and ginger paste and fry for a few seconds, then add all the dry spices and fry for a minute, splash with some water to ensure the onions and spices do not stick to the bottom of the pan.

4

Add the lamb and fry until the meat has lightly browned.

5

Then add 100ml/4fl oz/½ cup of water, salt to taste and stir, bring to the boil and then cover the pan with a lid and simmer over a low heat for 40 minutes or until the meat is tender.

6

Cut the remaining onion into half rings and add after 30 minutes whilst the lamb is still cooking, these onions should be visible. Add a little bit of water, if required.

7

When the lamb is tender, your dish is ready to serve.

8

Serve with either chapati or naan.