Dopiaza (Meat And Onion Curry)
Ingredients
1360 g chicken,joints -=or=-
680 g lean meat,cubed
500 g onions,finely chopped
4 garlic cloves,finely choppd
1/2 c ghee (or oil)
150 ml plain yoghurt
500 g onions,thinly sliced
4 fresh tomatoes,halved
1 T fresh parsley or coriander or cilantro – chopped
1 salt
SPICES =========================
6 cloves
1 brown cardamom
2 inches cinnamon stick
1/2 t ginger,Ground
1 t turmeric
1 t chilies (cayenne),Ground
1 t Garam Marsala
Cooking Instructions
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 yogurt and a cup of water, and put it all into a casserole (dutch oven). Place in a preheated oven at 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 and cook for a further 40 minutes or so.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)