Dopiaza (Pork Curry With Onions)

Dopiaza (Pork Curry With Onions)

Time: 2 hrs 20 mins


  • 2 1/2 lbs onions, skinned
  • 4 tablespoons ghee or 4 tablespoons vegetable oil
  • 2 tablespoons lime juice or 2 tablespoons lemon juice
  • 1 1/2 lbs boneless pork, cubed
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder (to taste)


  • 1 Chop half the onions very finely.
  • 2 Heat the ghee in a heavy-based saucepan or flame-proof casserole add the onions and the lime or lemon juice and fry very gently for 20 minutes stirring frequently until light golden and quite dry.
  • 3 Remove with a slotted spoon and set aside on a plate.
  • 4 Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.
  • 5 Transfer with a slotted spoon to a seperate plate.
  • 6 Thinly slice the remaining onions. Add to the pan with the coriander turmeric, fenugreek, salt and chilli powder.
  • 7 Fry gently for about ten minutes until the onions are soft then return the pork to the pan and stir to mix with the onions.
  • 8 Moisten with a few tablespoons of water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender.
  • 9 Add the reserved chopped onion to the pork and mix well.
  • 10 Continue cooking for about 15 minutes stirring constantly until the sauce is thick and almost dry.
  • 11 Turn into a warmed serving dish and serve hot.
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