Lamb Dopiaza
Lamb Dopiaza
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings: 4
Get ready to take your taste buds on an unforgettable journey with our Lamb Dopiaza recipe! This authentic Indian curry is teeming with rich flavours and aromatic spices that'll make your dining experience truly memorable. Tender lamb pieces are marinated to perfection and cooked in a blend of ground spices and generous portions of onions.

Nutrition: per serving



For Marinating:

  • 500 g Lamb Cut into bite-sized pieces
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt To taste
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder

For Curry:

  • 2 tbsp Oil
  • 2 Onions Finely sliced
  • 1 tsp Cumin Seeds
  • 2-3 Cardamom Pods
  • 2-3 Cloves
  • 1 inch Cinnamon
  • 2 Tomatoes Chopped
  • 1 tsp Garam Masala
  • 1 tsp Paprika
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • Salt To taste
  • 2 Onions Cut into chunks
  • Coriander Chopped (for garnish)


  • In a mixing bowl, combine the lamb pieces with ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix thoroughly to coat the lamb evenly. Allow it to marinate for at least 30 minutes.
  • Heat the vegetable oil in a sturdy-bottomed pan over medium heat. Add cumin seeds, green cardamom pods, cloves, and a cinnamon stick. Sauté for a minute until the aromas are released.
  • Add finely sliced onions and cook them until they attain a golden brown hue, stirring occasionally.
  • Add the marinated lamb to the pan. Cook until the meat is browned on all sides.
  • Add the chopped tomatoes, garam masala, ground paprika, ground cumin, ground coriander, turmeric powder, and salt. Mix thoroughly and allow the tomatoes to soften and cook down, which should take about 5-7 minutes.
  • Toss chunks of onions into the pan to add texture to the curry.
  • Pour in sufficient water to cover the lamb and onions. Cover the pan and let the curry simmer over low heat for approximately 1 to 1.5 hours, or until the lamb becomes tender and fully cooked. You can also employ a pressure cooker to expedite the cooking process.
  • Once the lamb is cooked and the curry has thickened, adjust the seasoning if necessary.
  • Garnish the Lamb Dopiaza by garnishing it with freshly chopped cilantro.
  • Serve the Lamb Dopiaza hot, accompanied by steamed rice or your preferred Indian bread.

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