Dopiaza (lamb Curry With Onions)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 1/2 lbs onions, skinned
• 4 tablespoons ghee or 4 tablespoons vegetable oil
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 1 1/2 lbs boneless lamb, cubed
• 2 teaspoons ground coriander
• 2 teaspoons turmeric
• 1 teaspoon fenugreek seeds
• 1 teaspoon salt
• 1/2 teaspoon chili powder (to taste)

Recipe

• 1 chop half the onions very finely.
• 2 heat the ghee in a heavy-based saucepan or flame-proof casserole add the onions and the lime or lemon juice and fry very gently for 20 minutes stirring frequently until light golden and quite dry.
• 3 remove with a slotted spoon and set aside on a plate.
• 4 add the lamb to the residual ghee in the pan and fry over high heat until well browned on all sides.
• 5 transfer with a slotted spoon to a seperate plate.
• 6 thinly slice the remaining onions. add to the pan with the coriander turmeric, fenugreek, salt and chilli powder.
• 7 fry gently for about ten minutes until the onions are soft then return the lamb to the pan and stir to mix with the onions.
• 8 moisten with a few tablespoons of water if necessary, then cover and simmer for 1 1/2 hours or until the lamb is tender.
• 9 add the reserved chopped onion to the lamb and mix well.
• 10 continue cooking for about 15 minutes stirring constantly until the sauce is thick and almost dry.
• 11 turn into a warmed serving dish and serve hot.