Double up on the onion with this delicious Indian takeaway and restaurant classic lamb dopiaza curry recipe!
If you’re a fan of onions, and the vast amounts of onion in takeaway style curry broth still leaves you wanting more, dopiaza is the dish for you. Literally ‘double onion’, this recipe uses Indian restaurant style curry broth, as well as a mix of both fried and fresh onions to create a deliciously rich curry sauce.
Ingredients For Indian Takeaway Style Lamb Dopiaza Curry
This Glasgow Indian takeaway style lamb dopiaza recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including fried onions to make a deliciously rich curry sauce. With tender chicken for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!
- Vegetable Oil
- Onion
- Curry Broth
- Garlic Ginger Paste
- Tomato Puree
- Mild Red Chilli Powder
- Dried Fenugreek Leaves (Methi)
- Sea Salt
- Fresh Coriander Leaves
- Slow Cooked Lamb For Indian Curry Dishes
How To Make Indian Takeaway Style Lamb Dopiaza Curry
Making this lamb dopiaza curry is quick and simple! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, chopped onion is fried. Then, curry broth is added along with slow cooked lamb pieces, and the sauce is simmered until rich, thick and delicious before being finished with an extra layer of thinly sliced raw onions on top.
Step 1: Fry Vegetables
Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium heat. 1 small onion, roughly chopped and stir-fry for 2 minutes.
Step 2: Cook Dopiaza Curry
Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add 8-9 pieces slow cooked lamb for curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
Step 3: Serve
Add the remaining 80 millilitres curry broth and simmer for another 2 minutes until the dopiaza curry sauce is medium thick. Transfer the lamb dopiaza curry to a serving bowl and finish with a little more fresh coriander and 1/2 small onion, very thinly sliced. Serve with your favourite Indian rice and breads.
Recipe Tips For Indian Takeaway Style Lamb Dopiaza Curry
Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer as an alternative to slow cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the dopiaza curry sauce becomes thick too quickly (or if you like more dopiaza curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.
I hope you’ll try this Indian takeaway style lamb dopiaza curry recipe. If you do, let me know in the comments how it went!
Lamb Dopiaza Curry (Indian Takeaway Style)
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 2 teaspoons vegetable oil
- 1 small onion, roughly chopped
- 80 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 teaspoon tomato puree
- 1/4 teaspoon mild red chilli powder
- 1 teaspoon dried fenugreek leaves (methi)
- pinch sea salt
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 8-9 pieces slow cooked lamb for curry dishes
- 80 millilitres curry broth (for the third stage)
- 1/2 small onion, very thinly sliced
Instructions
- Heat 2 teaspoons vegetable oil in a frying pan or curry pan over a medium heat. 1 small onion, roughly chopped and stir-fry for 2 minutes.
- Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add 8-9 pieces slow cooked lamb for curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
- Add the remaining 80 millilitres curry broth and simmer for another 2 minutes until the dopiaza curry sauce is medium thick. Transfer the lamb dopiaza curry to a serving bowl and finish with a little more fresh coriander and 1/2 small onion, very thinly sliced. Serve with your favourite Indian rice and breads.
Lamb Dopiaza Curry Recipe FAQ
What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.
Can I use lamb tikka to make lamb tikka dopiaza curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway style lamb tikka dopiaza curry instead. It’s a tasty variation that adds a touch of char and smoke flavour to the finished curry sauce.
What can I serve with lamb dopiaza curry?
This rich and onion heavy curry is delicious with pilau rice and plain chapati.
Do you like this Indian takeaway style lamb dopiaza curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish takeaway style chicken pakora, onion bhajis, naan, basmati rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
