|Nutritional Guidelines (per serving)|
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.
- 2.2 lbs goat meat (with bones)/ beef chunks/ lamb chunks
- 3 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 3 large onions (chopped fine)
- 3 tablespoons vegetable/ canola/ sunflower cooking oil
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 large tomatoes (chopped fine)
- Salt to taste
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.
Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
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.
Add the meat and fry till browned.
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.
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.
Add 1 1/2 cups of water, stir and bring to a boil.
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.
Garnish with coriander and serve with hot chapatis and a green salad.