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Campfire Lamb Dopiaza Curry

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Adjust Servings:
300g Lamb Leg Steaks Cut into 2cm chunks
2 Onion Chopped into large wedges
1 Tsp Cumin Seeds
1 Tbsp Curry Powder
1 Tins of Chopped Tomatoes
1 Tsp Garlic Chopped
1 Tsp Red Chilli Fresh or jarred
75g Baby Spinach 2 small handfuls
50g Fresh Coriander or half a small pack - Chopped
1 Chicken Stock Cube
1 Tbsp Coconut Oil For cooking
To serve
2 Packets of ready made rice
4 Tbsp Fresh Natural Yogurt Totally optional
2 Nan Your favourite flavour!

Campfire Lamb Dopiaza Curry


    A quick lamb dopiaza made with onions, tomatoes and spinach.

    • 15-20 minutes
    • Serves 4
    • Medium


    • To serve



    This tasty campfire lamb dopiaza curry can be made as spicy (or not) as you want, simply hold off on some of the fresh chilli. Now I am by no means a curry expert. To me ‘Dopiaza’ is a curry sauce made with onions and tomatoes, this might be a bit simplistic. But that’s what I’ve put together here. I’ve tried to reduce the number of ingredients necessary to make it a feasible camping meal. This time, I’ve also used these prechopped jars of garlic and chilli. They were a great time saver and sometimes when you’re out camping you want to reduce the number of perishables you’re carrying.

    To save time, you can prepare the spice mix for your lamb dopiaza ahead of camp, if kept dry it’ll last for ages. Using the flat of your knife, give the cumin seeds a good crushing. If I was doing this at home, I’d use a pestle and mortar. I’m also a big fan of getting more vegetables into people when they’re out camping but you can leave out the spinach if you want.

    I’m making this lamb dopiaza quickly so I’m using quite an expensive cut of lamb. The lamb leg steaks will be delicious when cooked quickly. If you wanted a cheaper meal (perhaps if cooking for more than four) you could switch to a cheaper cut of meat. If you do, cook your curry low and slow in the Dutch Oven. For those who aren’t big fans of lamb, this dopiaza sauce will also be wonderful with king prawns or chicken. Why not try it with these Grilled Chicken Tikka Skewers?

    I hope you enjoy it!

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    Get the pan on the fire with a good rubbing of washing up liquid on the bottom. Have everything ready because this is a quick recipe.


    Add the coconut oil and begin to fry the onions for a few minutes until they start to soften. When they're beginning to go translucent at the edges, add the lamb. Cook for a few minutes stirring every now and again.


    When the lamb is almost cooked through, add the chilli, garlic and dry spices. Stir until the garlic is cooked but be careful not to let any of the herbs burn. Add the tin of chopped tomatoes and the crumble in the stock cube.


    Cook the curry sauce through for a few minutes until the lamb is definitely cooked. Stir in 3 tablespoons of yogurt and take it off the heat. Sprinkle your lamb dopiaza with the chopped coriander and the other spoonful of the yogurt. I'm serving my curry with a ready made basmati rice and a shop bought Peshwari nan.

    Mark T

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