From helen.watson@milkmarque.com Tue Mar 24 15:30:51 1998 Date: 18 Mar 1998 21:11:18 -0700 From: "Watson, Helen" Newsgroups: rec.food.recipes Subject: Collection (3) Do Piaza Curries Followup-To: rec.food.cooking Do piaza (Lamb with Onions) Chicken Dopiazah Beef Dopiazah >wayne@wayneb.demon.co.uk (Maurice) requested >Can anyone give me any recipes of indian recipes ,resturant style in >the UK ive tried various recipes they are not the same,ie like Madras >Korma, Dupiazza,rogon josh I have found loads of recipes on the net >but they just dont tast the same as the good old english takeaway >curries. Here are some Do piaza recipes ... Do piaza (Lamb with Onions) By: Madhur Jaffrey's Indian Cookery Yield: 6 servings 4 large onions; peeled 7 cloves garlic; peeled 1 2.5 cm cube fresh ginger; coarsely chopped 425 ml water 10 tablespoons vegetable oil 1 2.5 cm stick cinnamon 10 pods cardamom 10 whole cloves 1.1 kg lamb; * 1 tablespoon ground coriander 2 teaspoons ground cumin 6 tablespoons natural yogurt; lightly beaten 1/4-1/2 teaspoon cayenne pepper 1 1/4 teaspoons salt 1/2 teaspoon garam masala * boned, preferably from the shoulder, cut into 2.5 cm cubes (with most of the fat removed) Cut 3 of the onions into halves, lengthways and then cut them up, crossways into very fine half rings. Cut the fourth onion finely. Keep the two types of onion separate. Put the garlic and ginger into the container of an electric blender or food processor. add 100 ml of the water and blend until fairly smooth. Heat the oil in a wide heavy saucepan over a medium-high flame. When hot, put in the finely sliced onions. Stir and fry for 10-12 minutes or until the onions turn a reddish-brown colour. You may have to turn the heat down somewhat towards the end of the cooking period. Remove the onions with a slotted spoon and spread them on a plate lined with kitchen paper. Put the cinnamon, cardamoms and cloves into the hot oil. Stir them about for about 5 seconds over a medium-high heat. Now put in 8-10 cubes of meat or as many as the saucepan will hold easily in a single, loosely packed layer. Brown the meat on one side. Turn it over and brown the opposite side. Remove the meat cubes with a slotted spoon and put them in a bowl. Brown all the meat this way, removing each batch as it gets done Put the chopped onion into the remaining oil in the saucepan. Stir and fry it on a medium heat until the pieces turn brown at the edges. Add the garlic-ginger paste. Stir and fry it until all the water in it seems to boil away and you see the oil again. Turn the heat down a bit and add the coriander and cumin. Stir and fry for 30 seconds. Now add 1 tablespoon of the yogurt. Stir and fry until it is incorporated into the sauce. Add another tablespoon of yogurt. Stir and fry, incorporating this into the sauce as well. Add all the yogurt this way, a tablespoon at a time. Now put in all the meat and any accumulated juices in the meat bowl with the remaining water, the cayenne and the salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 45 minutes or until the lamb is tender. Add the fried onions and the garam masala. stir to mix. Cook, uncovered, for another 2-3 minutes, stirring gently as you do so. Turn off the heat and let the pan sit for a while. The fat will rise to the top. Remove it with a spoon. N.B. This dish may be prepared ahead of time and reheated. Chicken Dopiazah By: Encyclopaedia of Indian Cooking, Khalid Aziz Yield: 4 servings 1 1.5 kg chicken 6 large onions 2 cloves garlic 2 green chillies 1 5 cm piece fresh ginger 2 lemons 100 g ghee; or 120 ml cooking oil 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon aniseed 1 teaspoon chilli powder 900 ml chicken stock 1/2 teaspoon saffron threads 1 teaspoon black pepper 2 teaspoons salt 150 ml natural yogurt 150 ml double cream Skin the chicken and cut it into 10-12 joints. Peel 3 of the onions and chop roughly. Peel the garlic and chop roughly. Top and tail the chillies. Peel the ginger and cut into pieces. Put the onions, garlic, chillies and ginger into a liquidiser or food processor and add the juice of 1 lemon. Heat the ghee in a saucepan and fry the chicken joints until they are sealed on all sides. You can tell this when they change colour. Remove the joints with a slotted spoon and put to one side. Take the remaining 3 onions and slice them fairly thickly into pieces about 0.5 - 1 cm thick. Fry these onions in the remaining ghee or oil until they just begin to soften. Then add the cumin, coriander, turmeric, aniseed and chilli powder. Stir for 2-3 minutes and add the chicken pieces and the stock. Bring to the boil and cook for 2-3 minutes and then add the onion paste from the liquidiser. Stir this in well and simmer gently for 15 minutes. Meanwhile, put the saffron threads into a cup and pour on enough boiling water to cover them. Leave for 10-15 minutes and then pour the water and the threads into the saucepan. Continue to cook the chicken for 30 minutes. Then check to see whether the chicken is tender. Sprinkle in the black pepper and salt and add the yogurt. At this stage the liquid should begin to thicken; if it is not thickening sufficiently, increase the heat to boil off any excess moisture. Once the chicken is cooked, reduce the heat and stir in the double cream. Squeeze in the juice from the remaining lemon and serve. Beef Dopiazah By: Encyclopaedia of Indian Cooking, Khalid Aziz Yield: 4 servings 750 g lean braising beef 6 large onions 100 g ghee; or 120 ml cooking oil 4 green chillies 2 cloves garlic 1 5 cm piece fresh ginger 2 lemons 1 teaspoon ground turmeric 1 teaspoon ground coriander 2 teaspoons ground cumin 3 teaspoons chilli powder 1 teaspoon black pepper 1 5 cm stick cinnamon 2 bay leaves 900 ml beef stock 3 teaspoons garam masala Trim off any excess fat from the beef and cut into 4 cm cubes. Heat the ghee in a saucepan and fry the cubes of beef gently until they are sealed on all sides. You can tell this when they change colour. Remove the pieces with a slotted spoon and put to one side. Take 3 of the onions, peel and chop roughly. Put them into a liquidiser. Top and tail the chillies and add to the onions. Peel and slice the garlic and add to the liquidiser. Pee lthe ginger and grate it finely into the liquidiser. Add the juice of 1 of the lemons and blend to make a fine paste. Peel and thickly slice the remaining onions. Fry them in the ghee and when they begin to soften add the turmeric, coriander, cumin, chilli powder, black pepper, cinnamon and bay leaves. Cook for a minute or so and then add the beef. Stir for another 30 seconds and add the beef stock. Bring to the boil and simmer gently for 10 minutes. Then add the onion paste from the liquidiser and continue to cook for 30-40 minutes until the beef starts to become tender. Add the garam masala and squeeze in the juice from the remaining lemon. Continue to cook, boiling off any excess liquid so that the beef is in a fairly thick sauce. Helen Watson More recipes at http://www.hwatson.force9.co.uk/ and http://www.milk-marque.co.uk/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. 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