Rick Stein’s India – Cooking the one pot wonder of Lamb Dopiaza

Rick Steins India

In common with many of you I was glued to Rick Stein‘s TV Series about India and took the first opportunity that I had to purchase a copy of the book that accompanied the series. Well when I say first opportunity, I waited until Asda (other supermarkets also discount) had it on special offer (Sorry Rick). A couple of years ago I spent quite a bit of time working and living in Hyderabad which is in Andra Pradesh and famed for biryani. Somehow I seemed to miss eating or even seeing all of this delicious food that Rick was getting his hands on, but I ate enough to pretty much stop my enjoyment of going to get an Indian meal in the UK as it just didn’t seem to be the same. Watching his show, however whet my appetite and reinvigorated my desires to get back into the kitchen to rustle up some Indian delights.

Lamb Dopiaza Rick Stein

The Lamb Dopiaza that he describes in his book (page 238 to be precise) is a true one pot wonder. Not only is it all cooked in just the one pot, but you just stick all the ingredients into that same pot at the start and cook slowly for 2 hours or so until it is ready. I am starting right at the end here by showing you the finished article on the plate and in the pot, but perhaps I should step back for a moment and just describe how easy it is to prepare this dish, and yes it is worth making it and reading on.


The Lamb (about 500g) gets put into the pot, no browning just straight in there to wait for all of its friends from the Dopiaza party to join it. In India they probably would be doing this dish with goat, I was trying to get mutton, but we got this older lamb (perhaps on the verge of its mutton birthday) at the Covered market in Oxford.

A lot of onions

You need a whole lot of onions, it’s supposed to be a kilo but I just cut up everything that I had and it was about the same. Most of the time I would expect to be cooking these down a bit, perhaps until soft and lightly colored. No in this recipe you just throw them into the big pot.

Dopiaza Recipe Spices

Most of the preparation to create the flavor is basically a bit of chopping and a bit of measuring out from the pantry. On the board above we have 15g of chopped ginger, about 6-7 cloves of chopped garlic, salt, whole coriander seed, whole cumin seed, cloves, whole black pepper seed, cinnamon sticks, and some green cardomon pods. There is no grinding, no roasting to release the flavours, no softly cooking the garlic or ginger, nope in this recipe you just tip the whole lot into that big pot.


Curry at time minus 2 hours

Apart from all those bits and pieces, there was just some turmeric, natural yoghurt, Kashmiri chilli, some ghee (or butter) , and water to add to the pot. A big old mix up, then heat it up to the boil, reduce to a simmer, put a lid on and sit down to wait for a couple of hours. That is really all that there is too it. Sure you can fish out bits of uncooked lamb and onion on numerous occasions just to prove and clarify that it really does take 2 hours to cook, or you could make some naan or similar while you are waiting, I did both of those, but I spent most of the time feeling hungry and sniffing the aromatic air in the kitchen and all over the house, and probably up all the way up the avenue as well.

Rick Steins Dopiaza

It really is worth the wait, and the minimal efforts required to prepare it. It was nothing like any Dopiaza that I have had from any Indian Resturant in the UK. It was fairly hot from the Kashmiri chilli, but not too hot to distract you from the rest of the flavor. The onions which having been cooked slowly release a super sweetness into the dish, the yogurt added a nice sharp almost citric tartness. The lamb was just so tender it was falling apart. You don’t really need any rice, a naan or other Indian bread would suffice. I did add in a good pound of mushrooms with about an hour to go (that wasn’t in the recipe in the book) and they cooked down absorbing all the spice flavor as they did. If I was a vegetarian then I think I would be happy enough making a Mushroom Dopiaza instead. I am sure that you could make this with Chicken, but I think that the longer cooking time really gave time to let all the spices marry together and develop the sauce or gravy as they prefer to call it in India (yes Rick we were listening).

I am not going to reproduce Rick’s Recipe from the book (without permission) I have probably given enough away already. If you cant work it out from the pictures above, well you can always buy a copy I suppose or (not recommended) have a look at the book in the shop. It is available from all good stores and some not so good as well I imagine. He does give us a lot of the recipes from the book  on the BBC website so check those out.

my pantry

All I can say is that it was really easy, and I would say way better than any takeaway that you will buy. Ok you do need a good pantry, and it is worth building one up slowly as it opens up a whole world of flavor. Check more of Rick Stein’s recipes out on his website, and if you are passing my house and you smell something Indian in origin, well I am probably reading his book Rick Stein’s India which you can buy on his website

8 Comments Add yours

  1. TheFreshFresher says:

    I loved this programme, I want to make SO many things from it! I was surprised by the Indian desserts too.


  2. custom0018 says:

    Now I am an experienced cook and, just to get me started with Rick Stein’s book, I decided to make his Lamb Dopiaza. It was dreadful and we ended up having to eat out! I thought that I must have done something really stupid so I checked the recipe again – all correct. I did a second check against the photo of the ingredients you have posted here – looked the same. What do I say? Way over the top in terms of the cloves; far too fiery with the quantities of chilli and black pepper given (and I like spicy food!); and “until most of the liquid has been absorbed” – didn’t happen. A completely imbalanced recipe entirely.

    I am going to have to find a way of rescuing this disaster due to the money I have poured into the ingredients, but I am now not at all certain about this book. I am going to try a few more of the recipes but, as I sit and write now, this has been a most upsetting experience, brought about by a food personality that i have always admired.


    1. myfoodhunt says:

      That is a shame, I enjoyed the dish that I ended up with. I did think that perhaps the amount of salt in the recipe was not correct so I only put about half as much in. I used ground Kashmiri chilli and only put about a teaspoon and a half in, so that probably reduced the fire as mine was not too spicy at all, it was probably just on the edge. I didn’t really notice the cloves being too much, but it was a very different flavour from that which you will get from a Dopiaza in an English Curry House. It was much closer to the food you will get in India, so it would be hard to compare the two.
      Hopefully you will try something else in the book, let me know if you have any better enjoyment or success next time around


    2. Martin says:

      I had the exact same problem, what was all that liquid going to absorb into?Too watery!


      1. myfoodhunt says:

        The water evaporates as you cook, if you started with half as much liquid the sauce would have dried up and the dish burnt before the end of the cooking time. It’s not a 5 minute sauce, it takes a few hours


  3. Paul says:

    I’ve just cooked and eaten the lamb dopiaza and loved it. Much better than UK Indian restaurants. One problem was trying to get the sauce to reduce as it seemed the ghee and yogurt tended to separate. Do you put the lid on before you bring it up to boil or after when you start simmering – my wife says I should have left the lid off during the boil step. First time I’ve cooked with ghee, what am I doing wrong.


    1. myfoodhunt says:

      Yes I brought the mix up to the boil slowly with the lid off, and then turned it down to simmer, I didn’t put the lid on until it was simmering. It does look like it is separating as you will get a bit of oil floating at the start, but once it gets towards the end of the cooking period and you take the lid off to let the sauce thicken and it becomes a bit thicker that had gone away. I could have left my longer to get it even thicker, but I wanted a little bit of sauce left. The only other thing was that I probably cooked the whole thing for about 45mns-1hr longer just to get the meat really tender as I was using slightly older lamb or hoggart. I think that the main thing was not having it at boil for too long I kept stirring to make sure it all heated evenly before dropping to the simmer. The main thing though is that if you loved it and it tasted nice, then you cannot have been doing too much wrong 🙂


  4. Ref says:

    Far too much salt in the recipe, 1 1/2 tablespoons. Inedible. I will try again with about a teaspoon of salt.


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