The word ‘Dopiaza’ means double onion, which is one of the main ingredients in this dish, and the reason why the sauce is so thick and rich. One of my favourite Indian style curries.
900g Beef braising stake, cut into 2-3cm cubes
450g Onions, peeled and sliced into half moon shapes, 2cm thick
1 tsp Cumin seeds
1 tsp Coriander seeds
3 Cardamom pods (split them open and discard the shell)
1 tsp Fennel seeds
1 tsp Fenugreek seeds
3 Garlic cloves, crushed
3 Green chillies, deseeded and finely chopped
1 tbs Ground turmeric
1 tbs Fresh ginger, grated or finely chopped
2 Tomatoes, skinned and chopped
75g Creamed coconut
275ml Boiling water
3 tbs Groundnut oil
Salt and black pepper
1 Lime, juiced
2 tbs Fresh coriander, coarsely chopped
Preparation and cooking
First roast the whole spices (cumin, coriander, black cardamom seeds, fennel, fenugreek) in a frying pan for 2 minutes to release some of the oils and flavours. Now crush the spices in a pestle and mortar to a powder.
Place 2 tablespoons of oil in a large casserole dish over a high heat, and when its really hot, brown the meat, a few pieces at a time. Remove the browned meat to a plate, then add the rest of the oil and fry the onions until well browned – this should take a further 10 minutes. Now add the garlic and chillies to the onions and cook for a further 2 minutes.
Return the meat to the casserole dish, add the crushed spices, turmeric, ginger and tomatoes and stir everything together until combined. Break up the creamed coconut into pieces and combine with the boiling water until dissolved, and then add to the casserole, followed by the yoghurt. Season with salt and pepper, and then bring up to a gentle simmer, and cook for 2 hours.
Just before serving, add the lime juice and sprinkle over the fresh chopped coriander. Serve with plain rice and enjoy.