Lamb Dopiaza (Lamb and Onion Curry)

Spice Paste Marinade

• 1 Tbsp paprika
• 1 Tbsp garam masala
• 2 tsp ground turmeric
• 2 tsp dried mint
• 2 tsp fine sea salt
• 10 garlic cloves
• 3 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 1 fresh green chilli, halved, deseeded if desired
• 120 g water
• 600 - 700 g lamb shoulder, boneless, diced
• 60 g Greek yoghurt

Fried Onion Garnish

• 10 g vegetable oil
• 160 g onions, cut in thin wedges

Spiced Onions and Curry

• 1 Tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp dried fennel seeds
• 6 cardamom pods, crushed
• 1 cinnamon stick
• 50 g unsalted butter, diced
• 2 - 3 onions, large, brown, sliced
• 400 g tinned chopped tomatoes
• 200 g water
• 1 pinch garam masala