Kheema Dopiaza.
You can make this curry with any other meat, fish or vegetables.
Ingredients.
500g / 1 lb of onions.
4 tablespoons of oil.
2.5cm / 1 inch piece of fresh ginger root, peeled and chopped.
1 garlic clove finely chopped.
2 green chillies finely chopped.
1 teaspoon of ground turmeric.
1 teaspoon of ground coriander.
1 teaspoon of ground cumin.
750g / 1 1/2 lbs of lean minced/ground lamb.
150g / 5oz of natural yoghurt.
225g / 7 1/2 oz of tinned tomatoes.
Salt.
Fresh chopped parsley to garnish.
Method.
1. Finely chop 375g / 12oz of the onions and thinly slice the remainder.
2. Heat 2 tablespoons of the oil in a large heavy based saucepan, add the chopped onion and fry until golden. Add the ginger, garlic, chillies, turmeric, coriander and cumin and fry for 2 minutes. Add the lamb and cook stirring until well browned.
3. Stir in the yoghurt, a spoonful at a time until it is absorbed, then add the tomatoes with their juices, and salt to taste. Bring to the boil, stir well, then cover the pan and simmer for 20 minutes, until the meat is cooked.
4. Meanwhile heat the remaining oil in a frying pan and fry the sliced onions till brown and crisp. To serve transfer the meat mixture to a warm serving dish and sprinkle with the fried onion and chopped parsley.
Serves 4.
