close up on the chunks of lamb in the Dopiaza curry
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5 from 5 votes

Authentic Indian Lamb Dopiaza Curry

This delicious Authentic Lamb Dopiaza, is easy to make at home. With plenty of onions, easy to find spices and a naturally gluten-free sauce, this Traditional Dopiaza recipe is a simple authentic lamb curry you can make at home. Serve it with plain rice or some naan breads, for a delicious meal for the whole family. The lamb curry is finished is traditionally finished with yogurt, but coconut cream makes a great creamy alternative.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: Indian
Servings: 8
Calories: 486kcal
Author: Claire | Sprinkles and Sprouts
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  • 2.2 lb lamb (see note 1)
  • 10  large onions
  • 3 tbsp  ghee or a flavourless oil
  • garlic cloves
  • thumb sized piece fresh root ginger
  • 1/4 cup hot water
  • tbsp ground cumin
  • 1 tbsp  ground coriander
  • 1 tsp  ground turmeric
  • 1/8 tsp  ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4-1/2 tsp  cayenne pepper - if you like it spicy
  • 2 cups vegetable stock
  • 1 tbsp tomato paste
  • 1/2 cup  plain yogurt/coconut cream
  • 1 tsp  garam masala
  • 1/2 fresh lemon
  • Fresh cilantro for garnish


  • Roughly chop 4 of the onions.
  • In a food processor or blender add the 4 chopped onions, garlic cloves and ginger with 1/4 cup of hot water. Blend until you have a thick paste. Set to one side.
  • Cut the remaining 6 onions into half moon slices.
  • Melt the ghee/oil in a large heavy bottomed pan and fry the onion moons. Use a medium-high heat. You want the onions to cook quickly and start to caramelize.
  • Using a slotted spoon to remove the onions from the pan and set aside for later.
  • Cut the lamb into bite size chunks and fry it all off in the onion flavoured ghee/oil.
  • Add your onion-garlic-ginger puree to the lamb pan, give it a nice stir to coat the lamb.
  • Cook over a low heat for 10 minutes, until the onion mixture has softened. Don't allow the mixture to color.
  • Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, cayenne pepper (if using) and stir together.
  • Pour in the stock and tomato paste, stir well and gently simmer, uncovered, for an hour.
  • Check the lamb is tender. If not give it 10-15 minutes more. If the sauce is looking too dry add an extra 1/4 cup of water.
  • Stir through your fried onion moons, the yoghurt/ coconut cream and garam masala. Then cook for a further 5 minutes.
  • Finish the curry with a squeeze of lemon juice and fresh cilantro.
    Serve with Easy Homemade Naan bread.


  1. This Lamb Dopiaza is cooked low and slow so you can buy a cheaper cut of lamb like lamb shoulder. A boneless shoulder is easier as you can just cut it up without having to worry about the bone. Have a look at the grocery store or ask your butcher what they suggest. Make sure you tell him that it will be cooked in liquid for at least an hour.


Calories: 486kcal | Carbohydrates: 17g | Protein: 23g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 107mg | Sodium: 343mg | Potassium: 644mg | Fiber: 3g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 22.3mg | Calcium: 106mg | Iron: 3.9mg
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