Indian Cuisine – Beef Dopiaza

Elvis Elvis

Dopiaza means double onions, and this beef version of the recipe has a medium spice, so is not too hot. Ensure that it is cook slowly to ensure that the meat is tender.

Difficulty rating: Moderate

Serves: 4

1kg chuck steak, cut into bite size cubes
1 tsp cumin seeds
1 tsp corriander seeds
1 tsp fenugreek seeds
3 cardamom pods
1/2 tsp turmeric
500g onions, peeled and cut into thin slices
3 tbsp vegetable oil
1 ” piece of ginger, peeled and grated
3 red chillies finely sliced
2 cloves of garlic, crushed
2 large tomatoes, cut into quarters
250 ml water

Indian Cuisine   Beef Dopiaza

First of all preheat the oven to 150C. Place the whole spiced in a non stick pan over a medium heat. Heat up for about 2-3 min until the seeds have started to toast and start to jump around the pan. Place them in a pestle and mortar and grind them to a powder. Heat 2 tbsp of the oil in a pan (preferably a pan that you can transfer to the oven), when hot add the meat in batches and brown. Remove all the meat from the pan and keep warm until needed. Add the remaining oil and then place the onions in the pan. Place a lid on the pan and allow the onions to soften for about 8 – 10 min.
When the onions have softened, add the garlic, ginger and chilli. Cook for a further 2 min before returning the meat to the pan and adding all of the spices, tomatoes and the water. Stir in and place a lid on the pan. Place the pan in the oven for 1 12 – 2 hours or until the meat is tender.

Serve with plain basmati rice and mango chutney.