Ingredients

• 2 lb (900 g) chopped into 1 inch (2.5 cm) pieces steak
• 1 rounded teaspoon of cumin seeds
• 1 rounded teaspoon of coriander seeds
• 3 whole cardamom pods
• 1 level teaspoon of fennel seeds
• 1 level teaspoon of whole fenugreek
• 3 tablespoons of groundnut oil
• 1 lb (450 g) peeled and sliced into half-moon shapes ½ (1 cm) t onion
• 3 cloves peeled and crushed garlic
• 3 green, deseeded and finely chopped chilli
• 1 level tablespoon ground turmeric
• 1 level tablespoon freshly grated peeled root ginger
• 1 400gr tin of chopped tomatoes
• 3 oz (75 g) creamed coconut
• 5 fl oz (150 ml) of natural yoghurt
• A good pinch of salt
• A good pinch of black pepper
• juice of 1 lime
• 2 tablespoon chopped fresh leaves of coriander

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. I have been cooking this for many years, not sure how I came across it but I have made some additions over time. It's the type of dish you can tweak the ingredients a little and add your favourite spices.

You could use spice powders instead of the seeds, but it won't taste as good.

Step by step Cook along with this step by step guide

1. 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.
2. 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.
3. 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.
4. 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.
5. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for a minimum of 2 hours.
6. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.

Serve with plain basmati rice, fresh Coriander Chutney and for me you have to have poppadoms!

Special Equipment

You will also need a lidded flameproof casserole with a capacity of 4 pints (2.25 litres) and a small frying pan.