Hi, Ray here again.
The weekend is here again and so it is time for another curry from the great range of Curry Focus curry recipes.
This week I browsed through the recipes and found one for lamb dopiaza curry amongst the lamb curry recipes. I don’t really know much about dopiaza curries but thought that I may as well give the recipe a whirl.
I picked up some fresh yoghurt and some really lean lamb whilst out shopping so, as usual, the ingredient shopping wasn’t too difficult.
Sunday afternoon saw me making the onion paste well before I needed to use it.
I saw that the cooking time would be about 80 minutes and started the cooking and hour before the scheduled eating time (the dinner guests would have to wait for a while for their food).
And making the curry was a breeze. There were no tricky steps to follow and everything went pretty much like clockwork.
The dinner guests arrived about half an hour before the food was ready which gave them plenty of time to grab a beer to keep them busy.
So a little later than expected, I served up the Lamb Dopiaza curry on a bed of basmati rice.
Everyone tore into the curry and started with the comments.
The lamb was well cooked and the liquid had reduced pretty well, leaving a fairly dry curry. As to be expected, there was a lot of onion (dopiaza means “double onion”) but it was well cooked and tasty. The curry had a nice texture and I managed to bite into a cardamom pod (nice). But, although it was a nice curry, there was something missing – there just wasn’t any “oomph” to it (maybe it was too mild). Overall the lamb dopiaza curry received a taste score of 7 out of 10 with a heat/spice rating of “Mild to Medium”.
If you like a mild curry then you might like this better than we did.