Gosht Dopiaza

Garam masala (spice mixture, India)
Jorn Rynio/StockFood Creative/Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serve 4 to 6 people
Nutritional Guidelines (per serving)
512 Calories
33g Fat
9g Carbs
43g Protein
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Nutrition Facts
Servings: Serve 4 to 6 people
Amount per serving
Calories 512
% Daily Value*
Total Fat 33g 42%
Saturated Fat 14g 71%
Cholesterol 156mg 52%
Sodium 183mg 8%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Protein 43g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The name dopiaza literally means onions twice. This recipe calls for onions, to be used in large quantities and in two batches. It is really easy to cook but tastes like you spent hours, lovingly preparing it! What more can you ask for? Serve gosht dopiaza with hot ​chapatis and a green salad.

If you prefer chicken, try this chicken dopiaza recipe.


  • 2.2 lbs goat meat (with bones or beef/lamb chunks)
  • 3 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 3 large onions (chopped fine)
  • 3 tablespoons cooking oil (vegetable/canola/sunflower)
  • 2 teaspoons garam masala
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 2 large tomatoes (chopped fine)
  • Garnish: salt to taste

Steps to Make It

  1. Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a coarse powder in a clean, dry coffee grinder. Keep aside for later.

  2. Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.

  3. Heat the oil in a large pan over a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.

  4. Add the meat and fry till browned.

  5. Add all the powdered spices, ginger and garlic pastes, and tomatoes and fry for until the oil begins to separate from the mixture. Add salt to taste.

  6. Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent for 3 to 5 minutes approximately.

  7. Add 1 1/2 cups of water, stir and bring to a boil.

  8. Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.

  9. Garnish with coriander and serve with hot chapatis and a green salad.