Dopiaza Blend

5/5 from 3 Customers
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Dopiaza translates as ‘double onions’ and refers to the onions being cooked in two ways - half are caramelised with the lamb and the remaining are used to form the sauce. It’s a mild and aromatic curry (a bit like a spicy stew!) and works fantastically as a winter warmer.

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Dopiaza translates as ‘double onions’ and refers to the onions being cooked in two ways - half are caramelised with the lamb and the remaining are used to form the sauce. It’s a mild and aromatic curry (a bit like a spicy stew!) and works fantastically as a winter warmer.

DOPIAZA BLEND (1 portion = 1 ½ tbsp): turmeric, cumin, coriander, fenugreek leaf, coriander leaf, brown MUSTARD, chilli, black cardamon, black pepper, fenugreek, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg

Allergens are listed in CAPITALS. May contain traces of celery and sesame

Dopiaza Recipe:

PREP 20 mins
COOK 1 hr 40 mins
HEAT 2
Serves 4 with sides

You Need:

500g diced lamb or 500g mixture of root veg (eg parsnips, carrots, potatoes etc) peeled and cut into large bite-size pieces for a veg/vegan version
4 onions - 2 cut into quarters, 2 roughly chopped
2 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
½ lemon
2 green chillies (optional) - thinly sliced (seeds removed if you prefer less heat)
50g butter or dairy-free alternative
2 tsp sugar
1 portion of DOPIAZA BLEND

Method:

Fry the lamb (if using root veg add at step 4), the quartered onions and 2 tsp sugar in 2 tbsp oil and the butter over a high heat for 15 minutes, stirring occasionally, or until the onions are really brown, soft and sticky and the lamb is brown around the edges. (It's important to get the onions really brown!)
Blend the roughly chopped onions with the garlic, ginger, DOPIAZA BLEND and 1 tsp salt to a smooth puree (adding a splash of water if necessary)
Add the puree to the lamb and cook for 20 minutes or until all the water has evaporated and the paste is beginning to brown and stick to the bottom of the pan
Add 200ml water (and the root veg if making a veg version), then cover and simmer for 1 hour (30 minutes if using root veg) or until the lamb is tender, the sauce is dark brown and rich and thick with spots of oil on the surface (stirring occasionally and adding a splash of water if necessary)
Stir in the juice of the ½ lemon and sprinkle with the green chillies (if using) to serve

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

 

Product Rating (3):

5/5

Yet another fab free sample. No meat in the fridge so used mushrooms and leeks with eggs and prawns added at the very end. Gentle and fragrant. I was able to put enough in the freezer for when lovely wife is allowed to come home from France. Thank you Spicery so much

Denis Christopher Lunn View More

Great freestyling - we're so happy to hear how much you enjoyed this month's free sample!

5/5

Made it from the free sample with diced lamb and a few baby potatoes. Was worried I'd massacred the lamb to get the onion quarters browned at the start, but all turned out completely delicious and tender and unctuous and wonderful. Highly recommended, perfect cold weather comfort.

Ruth Davis View More

Great work, Ruth - this looks delicious, definitely the perfect meal to warm you up on a cold evening. We're so happy to hear how much you enjoyed this free sample!

5/5

Got this as a free sample with my subscription. Cor, this was GOOD! Made with chopped up lamb leg steaks. So tasty & way better than our local takeaway.

Beverly Sheridan View More

Sounds great - nice work! We're so happy to hear how much you enjoyed this month's free sample!

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