Lamb Dopiaza

Serves 6
Time 2 hours 30 minutes (plus marinating time)


1 kg lamb shoulder, diced



1 tbsp paprika

1 tbsp garam masala

4 tsp ground turmeric

2 tsp dried mint

1 tsp asafoetida

2 tsp salt

Black pepper


2 tbsp extra virgin olive oil 

2 large cloves garlic, finely chopped

1 ginger, peeled and finely chopped

1 large onions, thinly sliced 

2 stems curry leaves

3 fresh bay leaves

1 stick cinnamon 

2 tbsp coriander seeds

2 tsp cumin seeds

2 tsp fennel seeds

6 cardamom pods, crushed

¼ cup ghee

2 x 400g cans whole peeled tomatoes with juice, crushed by hand

1L beef stock 


½ bunch of coriander leaves, chopped to garnish 

Seep-fried shallots

Roti, to serve


Coat the lamb in all of the marinade ingredients. Cover and marinate in the fridge, ideally, overnight. 

Add olive oil to a hot pan over medium-high heat. Add curry leaves, onion, garlic, ginger, and cinnamon stick to the pan, and stir through the oil. 

Add fennel seed, cumin seeds, coriander seeds, and cardamom pods and stir through the oil. Once the onions have softened add the ghee, turn up to high heat and seal the lamb on all sides before adding the tomatoes and stock. Simmer for 1-2 hours or until the lamb is tender. 

Serve with roti, garnish with coriander and fried shallots.