Lamb Dopiaza and Smoked Fish and Rice Pie

Smoked Fish and Rice Pie

Smoked Fish and Rice Pie

I might have mentioned before, we have family on a farm at New Norcia 140ks out of Perth. They keep us supplied in wild rabbits and kill their own meat so we do a swap with them occasionally for fish. This curry was made with their lamb. We prepared a half recipe, but altered some of the spices up to suit us. I’ll write it as I would make it for 4 because I reckon the original recipe was a bit light on for spices for a curry!

Lamb Dopiaza

  • 2 onions, sliced into rings
  • 2 onions, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2.5cm piece of ginger, grated
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli powder (or to taste!)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon (original asks for 1 but I don’t much like it!)
  • 1 teaspoon garam masala
  • 4 tablespoons water
  • 4 tablespoons oil
  • 600g boneless lamb, cut into bite sized cubes
  • 6 tablespoons natural yoghurt
  • salt and pepper (I used a teaspoon of salt and 1/2 teaspoon pepper for our half recipe)
  • fresh coriander to garnish
  • steamed rice to serve
Lamb Dopiaza

Lamb Dopiaza


  1. Put the roughly chopped onions in a food processor with the garlic, ginger, ground coriander, cumin, turmeric, chilli powder, cinnamon and garam masala. Add the water and process to a paste.
  2. Heat 2 tablespoons of the oil in a pan and cook the remaining (sliced) onions and cook stirring for about 5 minutes. Remove with a slotted spoon and set aside.
  3. Add the rest of the oil, heat, then add the lamb and cook, stirring for 5 minutes. Remove to a plate with a slotted spoon.
  4. Add the onion paste to the pan and cook over a medium heat, stirring until the oil separates. Stir in the yoghurt, salt and pepper and the lamb. Stir well.
  5. Bring the mixture gently to the boil then reduce to a simmer and cook around an hour or until the meat is very tender. Stir in the reserved onion rings and cook a further 5 mins.
  6. Serve over steamed rice garnished with coriander.

We had rice leftover from our yummy Lamb Dopiaza (lamb curry with onions) last night, and smoked salmon needing to be used, so I adapted this from an old fashioned Tuna and Rice pie recipe. I’d make this again with our own smoked fish (if we had any left lol) as it made for a great lunch for us today.

Smoked Fish and Rice Pie

  • 2 cups cooked rice
  • 1/4 small onion, finely diced
  • 2 tablespoons melted butter
  • 1 beaten egg
  • 1/2 teaspoon dried oregano leaves
  • salt and pepper
Smoked Fish and Rice Pie

Smoked Fish and Rice Pie


  • 200g smoked fish (or about a cup if using my own)
  • 2 tablespoons capers
  • 3 eggs, beaten
  • 1/4 small onion finely diced
  • 1 cup milk
  • 1 cup grated cheese (I used parmesan as it also needs using up, but tasty would be better)
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 1 large tomato, slice thinly


  1. Preheat your oven to 190c
  2. Grease a pie dish (mine’s a 6 cup one)
  3. Mix all the base ingredients together well, then spread over the case and sides of your pie dish.
  4. Place the salmon and capers on top of the rice base.
  5. Mix together the eggs, onion, milk, cheese, oregano and salt and pepper. Pour over the salmon and rice etc.
  6. Top with the tomato slices and bake in the oven for 45 minutes or until set and golden.

3 thoughts on “Lamb Dopiaza and Smoked Fish and Rice Pie

  1. Joanne T Ferguson

    G’day both of these look delicious Jan! You can image my face when all I was reading was lamb Dopiaza viewing the Smoked Fish and Rice Pie Base thinking doesn’t that look like fish and not lamb…says it all for me today and hope you and Russ are laughing with me! 🙂
    WISH could come through the screen and taste!
    Cheers! Joanne


    1. janandrussroundoz Post author

      Thanks once again to my staunchest supporter Joanne. for your kind comments about the two dishes. They were both really good and I wish you’d been here to share them with xx



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