Beef Dopiaza

Beef Dopiaza Recipe

A luscious beef and onion dish great for the whole family
Yield: 4    Preparation Time:     Cooking Time:
An authentic beef and onion curry using fresh spices.


900g chuck steak, chopped into 2.5cm pieces
450g onions, peeled and sliced into half circles about 1cm thick
2 medium tomatoes, skinned and chopped
3 cloves garlic, peeled and crushed
3 green chilies, deseeded and finely chopped
1 rounded teaspoon coriander seeds
1 rounded teaspoon cumin seeds
1 level teaspoon whole fenugreek
3 cardamom pods
1 level teaspoon fennel seeds
1 level tablespoon ground turmeric
3 tablespoons groundnut
1 level tablespoon freshly grated peeled root ginger
150ml natural yoghurt
75g creamed coconut
Salt and freshly milled black pepper

To serve:
1 lime juice
1 tablespoon chopped fresh coriander leaves

Recipe Instructions

Roast the whole spices.
Place the whole spices in a saucepan and toss them over a medium heat for 1 – 2 minutes until they look toasted. Transfer them to a pestle and mortar and crush them into a powder.

Cook the meat.
Heat 2 tablespoon of oil in a casserole dish and heat until sizzling. Cook the meat a few pieces at a time until brown. Set the meat aside for later use.

Cook the other ingredients.
Add the remaining oil to the casserole dish and when it is sizzling fry the onions for 10 minutes until they have browned. Add the chili and garlic and cook for another 2 minutes. Return the meat to the pan and add the crushed spices, fenugreek powder, turmeric, ginger and tomatoes and stir together well.

Grate the creamed coconut and mix it with 275ml boiling water using a whisk until it has dissolved. Pour the coconut mixture and the yogurt into the casserole dish and bring the mixture up to a simmer. Simmer gently covered for 2 hours.

To serve.
Just before serving add the lime juice and sprinkle with the coriander. Serve with spiced basmati rice and chutney.


Main Meal