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Dopiyaz Lamb Curry Akbar Recipe
The oldest documented recipe can be found at Dupiyazah Recipe (Ain-I-Akbar). The dish is named after Mullah Do-Piaza, who cooked fried dishes with a lot of onions. Normally, One seer of onions were used with 10 seer of meat. Mullah Dopiyaz would use twice as much (two seer) of onions. I will interpret this recipe. I will use the same ingredients. The amounts are slightly adjusted to reflect my taste. The method is formulated to conform with typical Indian cooking.
India Akbar weight and measure system
Ingredients
Number |
Item |
Original |
Converted |
Interpreted |
Notes |
| 1. | Lamb cubed 1 to 1½" | 10 s | 20 ¾Pounds | 2 Pounds | |
| 2. | Ghee | 2s | 9 Cups | ¾ cup | Changed |
| 3 | Chopped Onions | 2 s | 11½ cups | 2 cup | Changed |
| 4. | Salt | ¼ s | 39 teaspoons | ½ teaspoon | Changed |
| 5 | Serrano | 1/8 s | 2 oz | 2 | |
| 6. | Cumin Seed | 1d | 10 teaspoon | 1teaspoon | |
| 7 | Coriander seed | 1 d | 12 teaspoon | 1¼ teaspoon | |
| 8 | Black Cardamom Cracked open | 1 d | 20 grams | 5 | Changed |
| 9 | Cloves | 1 d | 20 grams | 10 | Changed |
| 10 | Black Pepper ground | 2 D | 20 teaspoons | 1teaspoon | Changed |
| 11 | Water | N/A | N/A | 1 Cup |
Method
1. Heat Ghee in a heavy bottom pan.
2. Add lamb. Sauté till all sides of each cube are lightly brown (About 3 minutes). Remove with slotted spoon and set aside.
3. Add onions, and salt. Sauté till onions turns translucent. About 5 minutes.
4. Add Serrano and Cumin seeds. Sauté about 2 minutes.
5. Add coriander seeds, cardamoms, cloves and coarse ground black pepper. Sauté 1 minute.
6. Add the lamb and water. Bring it to a near boil till the tiny bubble form the bottom start to rise. Do not let it come to a boil . Cook covered on low heat about 25 minutes till lamb is tender. Adjust water if needed. When finished, the ghee is separated, the gravy is very thick just to cover the lamb.