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Dopiaza (Meat And Onion Curry) indian, main dish, meats 1360 gm chicken; joints -=or=- 680 gm lean meat; cubed 500 gm onions; finely chopped 4 garlic cloves; finely choppd 1/2 cup ghee or oil 150 ml plain yoghurt 500 gm onions; thinly sliced 4 fresh tomatoes; halved 1 tablespoon fresh parsley or coriander (cilantr; o), chopped 1 salt ----SPICES---- 6 cloves 1 brown cardamom 2 inches cinnamon stick 1/2 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon ground chillies (cayenne) 1 teaspoon garam masala A north indian dish, Do(two)-piaza(onions) gets its name because onions appear twice in the cooking process. the first batch is fried and the second goes in raw later. Some recipes claim that the onion quantity should be twice that of the meat, and if you love onion, you can do this, but this recipe achieves a sweetish savoury taste with less. You could use pork, beef, mutton, lamb or chicken etc. If using chicken, skin it and cut into joints. If using meat, remove fat, and cut into 1" cubes. Fry the finely chopped onions (the 1st quantity) and garlic until golden in the ghee or oil. Fold in the spices and stir fry about 5 minutes. Combine mixture with meat or poultry, the yoghurt and a cup of water, and put it all into a casserole (dutch oven). Place in a preheated oven at Gas mk 4 350F 180C and cook for 20 minutes (or longer if using beef). Add and mix in the raw thinly sliced onions (the second quantity), and tomatoes, together with the coriander or parsley. Salt to taste. Raise heat to 425F 220C Gas 7 and cook for a further 40 minutes or so. Recipe from Indian Restaurant Cookbook - Pat Chapman ISBN 0 86188 378 0 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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