Traditional Lamb Dopiaza with Caramelized Onion Richness

Here’s a traditional Lamb Dopiaza recipe featuring the hallmark caramelized onion richness that defines this classic Mughlai-inspired dish. “Dopiaza” literally means “two onions,” indicating onions are used twice—both for the base and as a garnish.

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🧄🍖 Traditional Lamb Dopiaza with Caramelized Onion Richness

🍽 Servings: 4

⏰ Prep Time: 20 mins | Cook Time: 1.5 to 2 hrs

🌶 Spice Level: Medium (adjustable)

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📝 Ingredients

✅ For the Lamb:

• 750g lamb (preferably shoulder or leg), cut into 1.5-inch pieces

• Salt, to taste

• ½ tsp turmeric powder

• 1 tbsp yogurt (optional, helps tenderize)

✅ For the Onion Base:

• 3 large onions (approx. 600g), thinly sliced

• 3 tbsp oil (vegetable, sunflower, or ghee)

• 1 tbsp ghee or butter (optional for richness)

✅ For Caramelized Onion Garnish (Dopiaza style):

• 1 large onion, finely sliced into rings or half-moons

• 1 tbsp oil

• Pinch of salt and sugar

✅ Whole Spices:

• 2 bay leaves

• 4 green cardamom pods

• 4 cloves

• 1-inch cinnamon stick

• 1 tsp cumin seeds

✅ Ground Spices:

• 1.5 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• 1 tsp paprika (for color)

• 1 tsp red chili powder (adjust to heat preference)

• ½ tsp garam masala (at the end)

✅ Other Ingredients:

• 1 tbsp ginger-garlic paste (or 1 tsp each freshly grated)

• 2 tomatoes, finely chopped (or ½ cup canned)

• ½ cup plain yogurt, whisked

• 1 cup water or lamb stock

• Fresh coriander leaves (for garnish)

• Juice of ½ lemon (optional, to balance richness)

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🍳 Instructions

STEP 1: Marinate the Lamb (Optional but Recommended)

• Mix lamb with ½ tsp turmeric, a pinch of salt, and 1 tbsp yogurt.

• Let it sit for 30 mins to 1 hour (or overnight in the fridge).

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STEP 2: Fry the First Batch of Onions (Base)

1. Heat 3 tbsp oil in a heavy-bottomed pot or Dutch oven.

2. Add sliced 3 onions, and a pinch of salt. Fry on medium heat, stirring often.

3. Cook for 20–25 minutes until deep golden brown and caramelized. Be patient—this is key to the depth of flavor.

4. Once caramelized, remove half the onions and set aside for later blending.

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STEP 3: Add Whole Spices & Sauté

1. In the same pot (with remaining onions), add ghee (if using).

2. Toss in bay leaves, cardamom, cloves, cinnamon, cumin seeds. Let them sizzle for 30 seconds.

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STEP 4: Add Aromatics and Tomatoes

1. Add ginger-garlic paste, sauté for 1-2 mins.

2. Add ground spices (coriander, cumin, turmeric, chili, paprika).

3. Stir well for 30 seconds (don’t let spices burn).

4. Add chopped tomatoes, cook until soft and oil separates (~8-10 mins).

5. Add the reserved caramelized onion paste (blend or mash it) into the mix. Stir to combine.

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STEP 5: Brown the Lamb

1. Add the lamb pieces and stir to coat with the masala.

2. Sear for 6–8 minutes, until lightly browned and sealed.

3. Add whisked yogurt gradually (to prevent splitting), stirring continuously.

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STEP 6: Simmer

1. Add 1 cup water or stock.

2. Bring to a boil, then reduce to a simmer.

3. Cover and cook on low heat for 1 to 1.5 hours, or until lamb is tender.

   • Stir occasionally and check liquid levels. Add more water if needed.

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STEP 7: Caramelized Onion Garnish

1. While lamb simmers, fry the reserved onion (1 large) in 1 tbsp oil.

2. Add a pinch of sugar and salt, and cook on medium-low heat until golden and slightly crispy (15–20 mins).

3. Set aside for garnish.

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STEP 8: Finish & Garnish

1. Once lamb is tender and sauce is thick and rich, check seasoning.

2. Add garam masala, simmer 2 more minutes.

3. Add a squeeze of lemon juice if desired.

4. Top with the caramelized onion garnish and chopped coriander.

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🍛 Serving Suggestions

• Serve hot with:

  • Basmati rice

  • Naan or roti

  • Cucumber raita

  • Pickled onions or kachumber salad

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👩‍🍳 Tips

• For extra richness, add a splash of cream or butter at the end.

• You can prepare this a day ahead—the flavors deepen overnight.

• Use pressure cooker or Instant Pot to shorten cooking time.