Lamb Dopiaza

Onions are added at two stages to this mild Indian curry, hence the name dopiaza, which means onions twice. Weve replaced onions with leeks, which create a similar savoury-sweet flavour.

The ingredient of Lamb Dopiaza

• 95g 1 3 cup tamar valley greek style yoghurt plus extra to serve
• 2 tablespoons curry powder see note
• 800g lamb leg steaks cut into 2cm pieces
• 2 tablespoons vegetable oil
• 40g butter
• 3 leeks trimmed 1 cut into 2cm slices 2 thinly sliced
• 5cm piece ginger finely grated
• 3 cloves garlic crushed
• 2 long red chillies finely chopped
• 400g can chopped tomatoes
• 1 2 cup chopped coriander plus extra sprigs to serve
• naan or steamed rice optional to serve

The Instruction of lamb dopiaza

• combine yoghurt and curry powder in a large bowl add lamb and stir to coat then set aside
• heat a casserole over medium heat add 1 tablespoon oil and 20g butter once butter is melted add thickly sliced leek and cook stirring for 2 minutes or until softened and lightly browned remove with a slotted spoon
• add remaining 1 tablespoon oil to casserole brown lamb in 2 batches for 2 minutes each side remove from casserole add remaining 20g butter thinly sliced leeks ginger garlic and chillies cook stirring for 3 minutes or until softened add tomatoes lamb and 250ml 1 cup water and bring to a simmer reduce heat to lowu2013medium cover with a tight fitting lid and cook for 35 minutes add thickly sliced leeks and cook for 10 minutes or until leeks and lamb are tender
• stir in chopped coriander divide lamb dopiaza among bowls and scatter with extra coriander sprigs serve with extra yoghurt and naan or steamed rice if using

Nutritions of Lamb Dopiaza

calories: 538 228 calories
calories: 34 grams fat
calories: 13 grams saturated fat
calories: 11 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 45 grams protein
calories: 166 milligrams cholesterol
calories: 288 89 milligrams sodium
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calories: nutritioninformation