If you are looking for a curry to make this weekend, check this out. Full of fragrance and very simple to make, this gets the thumbs up!
For the main Dopiaza dish, I gently fried 500g of cubed lamb, 2 onions (quartered), a baby leaf, Cinnamon and green cardamom in 2 tbsp of oil and 20g of butter.
I turned the heat up high, for about 15 mins until the onions were really brown, soft and sticky.
Next up, I whizzed a chopped onion, 4 cloves of garlic and 1tbsp of fresh ginger in a blender along with some cinnamon, coriander, turmeric, green cardamom, black pepper and some cloves into a smooth (ish) paste.
I added this to the lamb and cooked for 5-7 mins until the water had evaporated.
Finally, I added 200ml of cold water, put a lid on the pan and simmered for about 40 minutes.
Whilst the curry was simmering away, I then made up the Riata dip. So simple! So tasty and very easy.
I blended mint leaves, a huge chunk of coriander, some green chilli, half of a lemon juice in with some yogurt. Done ✅
As a side dish I made Bombay potatoes. I part boiled some quartered potatoes, then gently fried them in oil with onions, cherry tomatoes, cumin, turmeric and chillies. I added a few splashes of water and then added spinach.
Now time for the Chapatis. I used Plain flour, olive oil and water and formed into a smooth dough. I left the dough mixture on the side for 5 minutes to prove and then divided into 8 pieces.
Then I rolled them into balls and flattened.
When I was ready, I heated a frying pan and lightly greased it. I cooked the Chapatis for 30 seconds on each side and then served everything up, garnishing with Coriander and some fresh chillies.
I’ll put the recipe card up as soon as I can. Give it a go 👍🏻