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Afghan dopiaza
دوپیازه (dopiaza): tender lamb on naan under vinegar-soaked red onions and yellow split peas, Kabul style
Afghan dopiaza has little in common with the Indian curry of the same name: in Kabul and Mazar it is a dish of chaikhanas and lunch restaurants, where a slab of naan is laid on the plate, covered with chunks of lamb braised with onion until soft, then topped with boiled yellow split peas and a tangle of red onions that have been sitting in vinegar until they turn pink. The juices soak into the bread, the onions are sharp and crunchy, the split peas earthy, and the whole thing is eaten with the fingers. Split peas cooked to mush ruin the contrast, so boil them only until just tender and drain at once. Chef's tip: soak the sliced onions in vinegar at least 30 minutes ahead; they lose their harshness and turn a beautiful bright pink.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the lamb
- 4 tbsp sunflower oil
- 2 onionssliced
- 2 ¼ lb lamb shoulder on the bonecut into large pieces
- 4 cloves garliccrushed
- 1 /2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 3 ¼ cups water
For the split peas
- 5 ½ oz yellow split peasrinsed and soaked 1 hour
- 3 ¼ cups water
- 1 /2 tsp salt
For the vinegar onions
- 2 red onionssliced into thin rings
- ½ cup white vinegar
- 1 /2 tsp salt
To serve
- 2 naanlarge, cut into pieces
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Method
0/7 doneStep 1: Toss 2 red onions with ½ cup white vinegar and 1 /2 tsp salt in a bowl and leave for at least 30 minutes, stirring now and then, until pink and softened.
Step 2: Heat 4 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 10 minutes until golden.
10 minStep 3: Add 2 ¼ lb lamb shoulder on the bone and brown for 6–8 minutes, then stir in 4 cloves garlic, 1 /2 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground black pepper and 1 ½ tsp salt for 1 minute.
8 minStep 4: Add 3 ¼ cups water, bring to the boil, cover and simmer over a low heat for about 80 minutes until the lamb is very tender and there is a rich, thin gravy.
80 minStep 5: Meanwhile drain 5 ½ oz yellow split peas, cover with 3 ¼ cups water and 1 /2 tsp salt and simmer for 25–30 minutes until tender but holding their shape; drain straight away.
30 minStep 6: Lay 2 naan on a large platter or individual plates and spoon over some of the gravy so the bread soaks it up.
Step 7: Pile the lamb on top, scatter with the split peas and finish with a heap of the drained vinegar onions. Serve at once.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 50 g
- Carbs
- 60 g
- Fat
- 30 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does afghan dopiaza take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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