A Lamb Dopiaza Curry Recipe Test
This weekend I was asked by one of the curry tasting team to make a curry with lamb or chicken in it. A strange request but I was happy to be guided for the next curry recipe test. I looked at the lamb curry recipes first and found a lamb dopiaza curry recipe that had not been tested yet. You can get to see the recipe by looking at the lamb curry recipes category page or at the dopiaza curry recipes category page. The lamb dopiaza curry recipe looked easy enough to follow and should produce a great curry.
I did not bother to look for a chicken curry recipe to test because the curry recipe choice had been made.
All of the ingredients are easy to find and I picked up what I needed when out on my regular Saturday morning shop.
Making the Lamb Dopiaza Curry
There was nothing difficult about making this curry. I followed the steps and everything worked.
I now have a confession to make. I forgot to buy the fresh coriander (cilantro) and I didn’t notice until the cooking was well underway. Oh well. Not the end of the world.
The only thing to be really aware of is that the cooking time of the curry is about 2.5 hours. Luckily, I started to cook the lamb in plenty of time and the curry was ready almost bang on time.
Tasting and Rating the Lamb Dopiaza Curry Recipe
I served up the Lamb Dopiaza Curry on basmati rice to the assembled curry tasters.
The curry was really good. The lamb was well cooked. There was a slight sweet taste which was presumably because of the amount of onion in the curry (a dopiaza curry has a lot of onion in it). The absence of the coriander (cilantro) was not an issue and everyone liked the curry. I say that people liked the curry – it was an OK curry but needed something else to raise it to a “great” level. The curry received a taste score of 7 out of 10 with a spice/heat rating of “Medium”.
Make the Lamb Dopiaza Curry Again?
Yes, I will almost certainly make this curry again. And next time I ‘ll try and remember to buy the fresh coriander (cilantro).