Dupiaza Recipe
Been some time since the last post, absolutely no idea what I've been doing. Here's another favourite recipe.
LAMB DUPIAZA RECIPEIngredients (serves 4-6)
You can buy all the Lamb Dupiaza spices here >
Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
7cloves of garlic, peeled
6 tablespoons water
The Meat:
10 tablespoons vegetable oil
2½ lbs of lamb shoulder or leg, diced and trimmed of excess fat
Whole Spices:10 Natco whole cloves
12 Natco whole green cardamom pods
1 inch stick of Natco cinnamon
Other Ingredients:
4 medium onions
5 oz (150gm) plain yoghurt
¾ pint of water
Ground Spices:
1 teaspoon Natco ground coriander seeds
2 teaspoons Natco ground cumin seeds
½ teaspoon Natco hot chilli powder
Additional Spices:
1 teaspoon salt
Ground black pepper
1 teaspoon Natco garam masala.
Method
1. Firstly, make the ginger & garlic paste by blending the ginger and garlic together in a food processor with the water until it is a puree.2. Cut three of the onions into halves, and then cut them across into fine half rings.3. Heat the vegetable oil in an ovenproof casserole dish over a medium-hot flame, then fry the onion half rings for 10 minutes or so until they brown. Remove the onions from the casserole and place them on a paper towel to absorb the excess oil.4. Add the whole spices to the remaining hot oil and stir for just a few seconds.5. Add enough diced meat to the casserole to cover the bottom. Fry until lightly browned on all sides, then set on one side. Brown the remaining meat in the same way.6. Chop the fourth onion finely and fry in the remaining oil in the casserole until it softens and begins to brown.7. Add the ginger & garlic paste, fry and stir for about 30 seconds.8. Add the ground spices and salt to the mixture, stirring for a further 30 seconds.9. Now add the yoghurt a spoonful at a time, thoroughly stirring in each spoonful.10. Add the browned meat and its juices and combine the mixture thoroughly.11. Add the water to the mixture. Stir thoroughly and bring to the boil, then slow to a simmer.12. Cover the casserole and then transfer to the oven at 160ºC for about an hour and a half or until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.13. At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.14. Finally add the fried onions and stir the garam masala into the Dupiaza mixture.Notes:Please note that the whole spices in this dish are not meant to be eaten.
LAMB DUPIAZA RECIPEIngredients (serves 4-6)
You can buy all the Lamb Dupiaza spices here >
Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
7cloves of garlic, peeled
6 tablespoons water
The Meat:
10 tablespoons vegetable oil
2½ lbs of lamb shoulder or leg, diced and trimmed of excess fat
Whole Spices:10 Natco whole cloves
12 Natco whole green cardamom pods
1 inch stick of Natco cinnamon
Other Ingredients:
4 medium onions
5 oz (150gm) plain yoghurt
¾ pint of water
Ground Spices:
1 teaspoon Natco ground coriander seeds
2 teaspoons Natco ground cumin seeds
½ teaspoon Natco hot chilli powder
Additional Spices:
1 teaspoon salt
Ground black pepper
1 teaspoon Natco garam masala.
Method
1. Firstly, make the ginger & garlic paste by blending the ginger and garlic together in a food processor with the water until it is a puree.2. Cut three of the onions into halves, and then cut them across into fine half rings.3. Heat the vegetable oil in an ovenproof casserole dish over a medium-hot flame, then fry the onion half rings for 10 minutes or so until they brown. Remove the onions from the casserole and place them on a paper towel to absorb the excess oil.4. Add the whole spices to the remaining hot oil and stir for just a few seconds.5. Add enough diced meat to the casserole to cover the bottom. Fry until lightly browned on all sides, then set on one side. Brown the remaining meat in the same way.6. Chop the fourth onion finely and fry in the remaining oil in the casserole until it softens and begins to brown.7. Add the ginger & garlic paste, fry and stir for about 30 seconds.8. Add the ground spices and salt to the mixture, stirring for a further 30 seconds.9. Now add the yoghurt a spoonful at a time, thoroughly stirring in each spoonful.10. Add the browned meat and its juices and combine the mixture thoroughly.11. Add the water to the mixture. Stir thoroughly and bring to the boil, then slow to a simmer.12. Cover the casserole and then transfer to the oven at 160ºC for about an hour and a half or until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.13. At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.14. Finally add the fried onions and stir the garam masala into the Dupiaza mixture.Notes:Please note that the whole spices in this dish are not meant to be eaten.
posted by Ruby Murray at 3:25 PM
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