Recipe

Deeba’s Gosht Dopiaza

This weekend I made a trip to the nearest ethnic supermarket. My dals were running out. Curry leaves depleting. And I needed quality lamb to warm my frozen Bengali veins.

The trip had been avoided for ages. Both my local supermarkets now sport “Asian” sections. The joy of being able to buy bags of green finger chillies with a case of French wine has been life changing. I save the special trip for when I really need to restock most of my supplies. Also buy meat on the bone for rich, flavoursome curries.

I jumped out of the car narrowly avoiding being run over. Mentally derided myself for wearing a floor length pure Angora coat to this monument to dust, exposed vegetables and spices. Apologised a thousand times for bumping into a hundred auntyjis.

And ended up buying overpriced “best quality” lamb. Thanks, I croaked, as I contemplated how best to transfer the meagre, meat-coated change from my £10 (for 1 kg) into my beautiful leather purse. While my man looked on in disgust.

This lamb needed a recipe worth the pain and the pleasure. I came across one while researching birthday cakes on a certified inspirational passionate baker. It’s Deeba’s Gosht Dopiaza, a North Indian lamb stew cooked with double onions. The sweetness of the onions and tomatoes was out of this world with the hearty meat and whole spices.

But never mind what I think. This is Deeba’s mom’s favourite recipe. Moms know best. My man summed it up eloquently with “this kicks arse”. He has also forgiven me for dragging him to the spice shop and offered to make it a weekly treat.

For this recipe, I might even agree. PS= Deeba advocates the addition of green chillies, but her original recipe was spicy enough to clear our collective sinuses and heads. Proceed with caution PPS = The garam masala powder was my addition to balance the flavours and can be omitted altogether

 

Ingredients

Feeds 4:

  • 500gm quality lamb shoulder, diced with bone
  • 2 large tomatoes
  • 4 large onions
  • 250gm thick natural yogurt (Greek works best)
  • Half teaspoon chilli powder
  • 1 tsp paprika
  • Half tsp garam masala
  • 5 whole dry red chillies
  • 5 black cardamoms
  • 5 cloves
  • 5 whole black peppers
  • 1 clove garlic
  • 2 inch ginger
  • 4 tbsp sunflower oil

Method

do-piaza

Slice two onions finely and fry in the oil on a high heat in a large pan. In the meantime, peel and mince / puree the ginger and garlic. As the onions turn golden, add in the lamb and fry for another five minutes sealing them well.

Now add the yogurt and keep sauteing for another five minutes. Stir from time to time and chop the remaining onions and the tomatoes into one-inch pieces . Next, mix in the whole masalas, paprika and chilli powder and mix through. Then stir in the ginger, garlic and onion pieces.

I next added half a cup of hot water and left the lamb to cook covered on a medium high flame for half an hour stirring viciously every few minutes. Finally, I took the cover off and let it dry up and keep softening for another half an hour. If you have a pressure cooker, this will take no more than one whistle plus 25 minutes on a low flame.

Stir in the garam masala when the lamb just melts in your mouth. Spoon into bowls and attack with ready made naan.

 

Comments

9 Responses to “Deeba’s Gosht Dopiaza”

  1. indosungod Says:

    January 27th, 2009 at 2:02 pm

    We just got the first snow (snow that is sticking to the ground) for the season and I am starting to crave for this. Be careful my dear -you cannot jump in and out of cars that easily now!

  2. Asha Says:

    January 27th, 2009 at 3:16 pm

    Close shave girl, be careful, can’t be nimble while you are carrying the junior! :D

    We do get good Lamb here but Mutton, I have to go to Halal market or something. Arvind will never take me there anyway. Love the Lamb do piaza, craving, huh?
    I couldn’t stand the sight of any meat while I was pregnant for some reason, Arvind did try to feed me steak but nope! Just couldn’t.
    Have fun, take care. Super Bowl this Sunday, doing the fondue, Butterflied breaded Shrimp and Taquitos! :))

  3. Maninas Says:

    January 27th, 2009 at 4:34 pm

    sounds fantastic!

    hey, what happened to the other half of the lamb? ;) are we in for another treat?

  4. Maninas Says:

    January 27th, 2009 at 4:35 pm

    Are we in for another treat? :)

  5. meeso Says:

    January 27th, 2009 at 5:03 pm

    I think Deeba’s lamb recipes are the BEST! I have tried a couple now and they turn out absolutely amazing! I have yet to try this one, but now you are tempting me! Looks excellent!

  6. notyet100 Says:

    January 28th, 2009 at 6:56 am

    pic is temptin me to try this one..:-)

  7. deeba Says:

    January 29th, 2009 at 5:32 am

    The good man…he couldn’t have summed it up better Mallika. ‘Kicks arse’ is really right, & I love the fusion of flavours here. Thank you Moomy-to-be for the wonderful words. Take care of yourself. HUGS & much love!

  8. sandeepa Says:

    January 29th, 2009 at 8:36 am

    fiery, huh ?

  9. JennDZ_The LeftoverQueen Says:

    January 29th, 2009 at 10:50 am

    Oh boy, this looks awesome! I would make a special trip to visit you for this! :)

Leave a Reply

 

Join Mallika Basu's Mailing List