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Lamb Dopiazah      HT   Indian MC   60mins



Serves 4         Hot     Lamb   Main  Course  Gluten Wheat free  Eggless Curry  Ind India  Asia  Asian



   450g/1lb Boneless Shoulder of Lamb

   4 tbsp Vegetable oil

    450g/1lb Onions, thinly sliced

   1 teasp Chilli Powder

   300ml/10fl.oz. Natural Yoghurt

   1/2 teasp Ground Ginger

   1 teasp Salt

   2 Garlic Cloves, crushed

   4 Cardamoms

   1 teasp Garam Masala

   1/2 teasp Cumin Seeds




1. Cut the meat into 2.5cm/1 inch cubes.


2. Heat 3 tablespoons of the oil in a pan, add half the onions and fry until golden brown. Remove from the pan and set aside.


3. Add the remaining oil to the pan and heat until very hot then add the meat and seal on all sides. Remove the meat from the pan and set aside.


4. Reduce the heat to medium, then add the chili powder, yoghurt, ginger, salt and remaining uncooked onion slices and cook, stirring, for 2 minutes.


5. Add the meat, cover and simmer for 10 minutes.


6. Add the crushed garlic, reserved browned onions, cardamoms, garam masala and cumin seeds and mix well. Cover and simmer for 30-40 minutes, adding a little extra water if the mixture seems to be drying out too much.  Serve hot.



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