three white dishes containing beef curry rice and coriander

Beef Curry Dopiaza

2 hours

Serves 4

This recipe is from Delia's Complete How to Cook.

The word dopiaza means double onion, and because I really love thick, spicy onions, it's what I always order in Indian restaurants.

My recipe is not authentic, but I feel it is as good as any I've had.

The Delia Online Cookery School: Make sure your spices are at their best, watch our video on this page showing how to buy and store spices, just here to play click the image to play

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Freezing Beef Dopiaza

Asked by: CazT

Hi Lindsey, Could you tell me if you think the Beef Dopiaza would freeze? Thanks.

Answered by Lindsey: Hello, Yes you can freeze this dish (without the lime and coriander). Freeze in a ridged container or foil container as soon as it’s cold on the day that it is made. It can be kept frozen for up to 3 months. Defrost overnight in the fridge. Heat until piping hot in a casserole, covered on the stove or in the oved (about 180C [160 fan] for about 35 minutes). Stir it the lime juice and fresh chopped coriander and serve with freshly made coriander chutney. Kind regards Lindsey

Method

First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.

Now transfer them to a pestle and mortar and crush them to a powder. Next place 2 tablespoons of the oil in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time. Remove them to a plate, then add the rest of the oil and, when that's really hot, too, fry the onions till well browned – about 10 minutes – then add the garlic and chilli and cook for a further 2 minutes.

Next return the meat to the pan, add the crushed spices, fenugreek powder (if you were unable to buy it whole), turmeric, ginger and tomatoes and stir everything around.

Next grate the creamed coconut into a bowl and combine it with 10 fl oz (275 ml) boiling water using a whisk, then, when it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.

Serve with spiced basmati rice and Fresh Coriander Chutney, see below.

See our Cookery School Videos on this page to watch how to make perfect rice, how to chop onions and how to store spices.