RECIPE:
Hyderabadi Favorite: Lamb Dopiaza
A lamb preparation fit for the kings, this is a staple Hyderabadi dish that is spicy and goes great with Naan or rice pilaf. Chef Sanjay Patel shows you how to make it at home.
(Above):Â Lamb Dopiaza [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
•  1 kg lamb meat (with bones
•  3 tsp coriander seeds
•  2 tsp cumin seeds
•  3 large onions choppped fine
•  3 tbsp cooking oil
•  2 tsp garam masala
•  ½ tsp turmeric powder
•  2 tbsp garlic paste
•  2 tbsp ginger paste
•  2 large tomatoes chopped fine
•   salt to taste
Method:
Heat a small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove and grind into a coarse powder in a clean, dry grinder. Keep aside for later.
Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
Heat oil in a large pan on medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
Add the meat and fry till browned.
Add all the powdered spices, ginger and garlic pastes and tomatoes and fry until the oil begins to separate from the mixture. Add salt to taste.
Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent. (3-5 mins)
Add 1½ cups of water, stir and bring to a boil.
Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
Serve hot with naan or rice pilaf.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
