Topic: Gosht Dopiaza, with thanks to Mallika Basu

[tempest63]

Gosht Dopiaza. Lamb with double the onion with thanks to Mallika Basu. This is from her great cookbook Masala.

I make this with 1kg of boneless mutton, I marinate it for about 24 hours then extend the cooking time to suit. I cook it the day before it is required so that it sits in the fridge overnight for the flavours to combine.

FOR THE MARINADE
2 tbs white vinegar
2 tbs Greek style yoghurt
4 garlic cloves, finely grated
4cm fresh root ginger, finely grated
1 tsp ground turmeric
1 tsp salt

FOR THE CURRY
1 kg bone in lamb chunks
3 tbs oil
2 whole red dry chillies
8 whole black peppercorns
2 black cardamom pods
5cm cinnamon stick
2 bay leaves
2 medium onions, finely chopped
2 tsp Kashmiri chilli powder
2 tsp Garam masala
1 tsp ground cumin
2 medium tomatoes, chopped
125 - 250ml hot water or stock
2 large onions, thickly sliced
Salt

Put the lamb chunks into a large bowl. Add all the marinade ingredients, mix well and leave to stand for 1 - 2 hours.

When the time is up, pre-heat the oven to 160C/Fan 140C/Gas 3.

Pour 2 tablespoons of the oil into a large casserole dish and place over a high heat. When it

[Peripatetic Phil]

Many thanks, T63.  Not personally a great fan of dopiaza, but I can always reduce the onion content !  One question, tho', if I may ?  When you write :

Pour 2 tablespoons of the oil into a large casserole dish and place over a high heat. When it

[tempest63]

To be quite honest Phil, I