Lamb Dopiaza with Broccoli Rice Recipe

Introduction

Lamb dopiaza is a flavorful curry featuring tender lamb cooked with plenty of onions and warming spices. Paired with nutritious broccoli rice, this dish offers a wholesome and satisfying meal perfect for any day of the week.

Ingredients

• 225g lamb leg steaks, trimmed of excess fat and cut into 2½ cm (1in) chunks
• 50g full-fat natural bio yogurt, plus 4 tbsp to serve
• 1 tbsp medium curry powder
• 2 tsp cold-pressed rapeseed oil
• 2 medium onions (1 thinly sliced, 1 cut into 5 wedges)
• 2 garlic cloves, peeled and finely sliced
• 1 tbsp ginger, peeled and finely chopped
• 1 small red chilli, finely chopped (deseeded if you prefer milder heat)
• 200g tomatoes, roughly chopped
• 50g dried split red lentils, rinsed
• ½ small pack of coriander, roughly chopped, plus extra to garnish
• 100g baby leaf spinach
• 100g wholegrain brown rice
• 100g small broccoli florets

Instructions

1. Step 1: Place the lamb in a large bowl and season well with ground black pepper. Add the yogurt and ½ tablespoon of the curry powder, then stir to combine thoroughly.
2. Step 2: Heat half the rapeseed oil in a large non-stick saucepan. Fry the onion wedges over high heat for 4-5 minutes until lightly browned and just tender. Remove and set aside on a plate, then return the pan to the heat.
3. Step 3: Add the remaining oil, sliced onions, garlic, ginger, and chilli to the pan. Cover and cook on medium-low heat for 10 minutes, stirring occasionally, until very soft.
4. Step 4: Remove the lid, increase the heat, and cook for 2-3 minutes more until the onions are lightly browned but not burnt, adding rich flavor to the dish.
5. Step 5: Reduce the heat, then stir in the chopped tomatoes and remaining curry powder. Cook for 1 minute, then add the lamb and yogurt mixture to the pan. Cook over medium-high heat for 4-5 minutes, stirring regularly.
6. Step 6: Pour 300ml cold water into the pan and stir in the rinsed lentils and chopped coriander. Cover with a lid and simmer gently over low heat for 45 minutes. Stir every 10-15 minutes and add a splash of water if the curry becomes too dry.
7. Step 7: With about 30 minutes of cooking time left on the curry, cook the brown rice in plenty of boiling water for 25 minutes until almost tender. Add the broccoli florets to the rice and cook for an additional 3 minutes. Drain well.
8. Step 8: Remove the lid from the curry, add the reserved onion wedges back in, and simmer over high heat for 15 more minutes until the lamb is tender, stirring regularly.
9. Step 9: Just before serving, stir in the baby leaf spinach a handful at a time and allow it to wilt into the curry. Serve the lamb dopiaza topped with extra yogurt and coriander, alongside the broccoli rice.

Tips & Variations

• For a milder curry, deseed the red chili or omit it altogether.
• Substitute brown rice with basmati rice for a lighter texture.
• Add a squeeze of lemon juice before serving to brighten the flavors.

Storage

Store any leftover curry in airtight containers in the refrigerator for up to 3 days. To freeze, cool the curry completely and place it in freezer-proof containers or sealable bags for up to 2 months. Thaw overnight in the fridge and reheat gently in a saucepan until piping hot throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, you can use lamb shoulder or stew meat as alternatives. Just ensure the pieces are cut into similar sizes and adjust cooking time until the meat is tender.

Is it possible to make this dish vegetarian?

While this recipe is designed for lamb, you can substitute the meat with extra lentils or chickpeas and increase the spices to make a flavorful vegetarian version.

Lamb Dopiaza with Broccoli Rice Recipe

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★★★★★

5 from 59 reviews

• Author: Cleo
• Total Time: 1 hour 25 minutes
• Yield: 2 servings 1x

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Description

This hearty Lamb Dopiaza with Broccoli Rice is a flavorful and comforting curry dish featuring tender lamb leg steaks cooked with onions, tomatoes, and aromatic spices. Served alongside nutritious broccoli-infused brown rice and a cooling natural yogurt, this meal balances rich flavors with wholesome ingredients for a satisfying dinner option.

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Ingredients

Scale 1x2x3x

Lamb Dopiaza

• 225g lamb leg steaks, trimmed of excess fat and cut into 2½ cm (1 inch) chunks
• 50g full-fat natural bio yogurt, plus 4 tbsp to serve
• 1 tbsp medium curry powder
• 2 tsp cold-pressed rapeseed oil
• 2 medium onions: 1 thinly sliced, 1 cut into 5 wedges
• 2 garlic cloves, peeled and finely sliced
• 1 tbsp ginger, peeled and finely chopped
• 1 small red chilli, finely chopped (deseeded if preferred less spicy)
• 200g tomatoes, roughly chopped
• 50g dried split red lentils, rinsed
• ½ small pack of coriander, roughly chopped, plus extra to garnish
• 100g pack baby leaf spinach

Broccoli Rice

• 100g wholegrain brown rice
• 100g small broccoli florets

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Instructions

1. Marinate the Lamb: Place the lamb chunks in a large bowl and season generously with ground black pepper. Add the yogurt and ½ tablespoon of the curry powder, then stir well to coat the meat evenly. Set aside to marinate.
2. Fry Onion Wedges: Heat 1 teaspoon of the rapeseed oil in a large non-stick saucepan over high heat. Add the onion wedges and fry for 4-5 minutes until lightly browned and just tender. Remove the wedges from the pan and set aside on a plate.
3. Cook Aromatics: Return the pan to the heat and add the remaining oil. Add the sliced onions, garlic, ginger, and chilli. Cover with a lid and cook on medium heat for 10 minutes, stirring occasionally until the onions are very soft. Remove the lid, increase the heat slightly, and cook uncovered for another 2-3 minutes until the onions develop a light brown color, enhancing the flavor.
4. Add Tomatoes and Spices: Reduce the heat and stir in the chopped tomatoes along with the remaining curry powder. Cook for 1 minute.
5. Brown the Lamb: Add the marinated lamb and yogurt mixture to the pan. Cook over medium-high heat for 4-5 minutes, stirring regularly to brown the meat evenly.
6. Simmer Curry with Lentils: Pour 300ml of cold water into the pan. Stir in the rinsed red lentils and chopped coriander. Cover with a lid and simmer gently on low heat for 45 minutes. Stir every 10-15 minutes and add a splash of water if the curry thickens too much.
7. Prepare Broccoli Rice: With 30 minutes remaining on the curry, cook the brown rice in plenty of boiling water for 25 minutes until almost tender. Add the broccoli florets in the last 3 minutes of cooking. Drain the rice and broccoli well.
8. Finish Curry: Remove the lid from the curry. Add the reserved fried onion wedges and simmer uncovered over high heat for another 15 minutes, stirring often, until the lamb is tender and the sauce thickens.
9. Add Spinach: Just before serving, stir in the baby spinach handful by handful, allowing it to wilt into the curry.
10. Serve: Serve the lamb dopiaza hot, accompanied by the broccoli rice. Garnish with extra coriander and a dollop of natural yogurt for a cooling finish.

Notes

• To reduce heat, deseed the red chilli before chopping.
• Leftover curry can be cooled and frozen in airtight containers for up to 2 months.
• Reheat leftovers gently in a saucepan until piping hot throughout before serving.
• Adding onion wedges at the end maintains texture and adds sweetness.
• Use wholegrain brown rice for added fiber and nutrients.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: lamb dopiaza, lamb curry, broccoli rice, healthy curry, Indian-style lamb, brown rice, lentil curry