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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Tomatoes and Spices: Reduce the heat and stir in the chopped tomatoes along with the remaining curry powder. Cook for 1 minute.
- 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.
- 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.
- 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.
- 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.
- Add Spinach: Just before serving, stir in the baby spinach handful by handful, allowing it to wilt into the curry.
- 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
