MEAT DOPENAJI

Ingredients

• 1 teaspoon Cumin (Whole or seeds; will be ground into a powder)
• 1 teaspoon Black pepper (Whole peppercorns; will be ground into a powder)
• 1 teaspoon Coriander (Whole seeds; will be ground into a powder)
• 2 whole dried chillies Chillies (for powder) (Dried red chillies; will be ground together with cumin, pepper, and coriander into a dry spice powder)
• 1 teaspoon Turmeric (Ground or a small piece of fresh turmeric; will be used in the paste)
• 2 medium onions Onions (for paste) (Will be blended into a smooth paste with turmeric, ginger, and chillies)
• 1 thumb-sized piece Ginger (Fresh ginger; peeled and blended into the paste with turmeric, onions, and chillies)
• 2 whole chillies Chillies (for paste) (Fresh or dried; will be blended into the paste with turmeric, onions, and ginger)
• 2 medium onions Onions (for slicing) (Cut into thin round slices; will be browned in ghee separately from the paste onions)
• 3 tablespoons Ghee (Use enough to generously coat the base of your pot; clarified butter works well)
• 500 grams Meat (Cut into medium-sized pieces; bone-in or boneless; lamb, goat, or beef all work well)
• 1 teaspoon Salt (Adjust to taste)
• 250 ml Water (Added in small amounts during frying, and again after adding curd; total amount depends on desired thickness)
• 100 ml Curd (Plain yoghurt; stir until smooth before adding to prevent splitting)
• 1 tablespoon Lemon juice (Added at the very end; freshly squeezed preferred)
• 1 teaspoon Garam masala (pasted) (Mix garam masala powder with a few drops of water to form a rough paste before adding; store-bought garam masala powder is fine)

Instructions

1. 1Place the cumin, black pepper, coriander seeds, and dried chillies (for the powder) into a spice grinder, small blender, or use a mortar and pestle. Grind everything together until you have a fine, even powder. Set aside in a small bowl. This is your dry spice blend that will be added later in the recipe.
2. 2Peel the onions designated for the paste and roughly chop them. Peel the ginger. Add the chopped onions, ginger, turmeric, and chillies (for the paste) into a blender or food processor. Blend until you have a smooth, thick paste. If the blender struggles, add just a tiny splash of water to help it along. Set the paste aside in a separate bowl.
3. 3Peel the second set of onions and cut them into thin round slices. Try to make the slices even in thickness so they cook uniformly. Set aside on a plate or board.
4. 4Place a large, heavy-bottomed pot or deep pan over medium heat. Add the ghee and let it melt and heat up — it should shimmer but not smoke. Add the sliced onions and stir them around to coat in the ghee. Cook, stirring occasionally, until the onions turn a light golden-brown colour. This usually takes about 8–10 minutes. Be careful not to let them burn; reduce the heat if needed.
5. 5Add the wet spice paste (from step 2) to the pot with the browned onions. Stir well to combine. Cook the paste over medium heat, stirring frequently, until the raw smell of the onions and ginger disappears and the paste darkens slightly and starts to separate from the ghee at the edges — this takes about 5–7 minutes. This step is important for developing deep flavour.
6. 6Add the meat pieces to the pot and sprinkle over the salt. Stir everything together so the meat is well coated in the spice paste. Increase the heat to medium-high and fry the meat, stirring regularly. As the pot dries out, add a small splash of water (about 2–3 tablespoons at a time) and stir it in. Continue this process — frying, adding a little water, stirring — for about 30 minutes until the meat takes on a deep reddish-brown colour on the outside. This gradual addition of water helps build layers of flavour and ensures the meat browns rather than boils.
7. 7Reduce the heat to medium-low. Stir the curd with a fork or whisk until it is smooth and lump-free before adding it to the pot — this helps prevent it from splitting. Add the curd and the dry spice powder (from step 1) to the pot. Stir everything together thoroughly, making sure the curd is fully incorporated. Cook for 2–3 minutes, stirring constantly.
8. 8After stirring the curd and spice powder through the meat for a few minutes, add a measured amount of water to the pot — enough to just cover or partially cover the meat. Stir well. Bring the pot to a gentle simmer over medium heat. Allow the sauce to cook and reduce, stirring occasionally, until it becomes very thick and coats the meat richly. This may take an additional 5–10 minutes depending on how much water you added.
9. 9Once the sauce is very thick and the meat is cooked through, reduce the heat to low. Mix the garam masala with a few drops of water to form a loose paste, if not already done. Stir in the lemon juice and garam masala paste. Mix gently to combine, then leave on the heat for one final minute. Remove the pot from the heat once the sauce is thick and glossy. Taste and adjust salt if needed.