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Hello again, it is always nice reviewing articles that you create. They're easy passes.
You have one standard register of Hindustani language in the article, why not add Urdu. If the urdu is the same you can add (Persian and Urdu:xyz, HIndi:zyx)
Added; they aren't quite identical, and the language templates prevent the elision anyway.
File:Mutton Dopiaza.jpg seems to be of higher resolution, it also presented more nicely, could this be used for the infobox image?
Done.
is the name of a curry that contains onions as a major ingredient→is a curry that contains onions as a major ingredient. In favor of concision, also seems like MOS:REFERS
Yes, done.
. It is recorded in Mughlai cuisine in the 16th century should this be was?
It's correct as it is.
was named for "two onions" this reads awkwardly, especially considering the fact that Dopiaza is just "two onions" in hindustani (and it seem farsi)
Perhaps this can be changed to "was named for its use of two onions" and then rework the rest of the sentence to not have redundant information
Edited.
with cubed or ground lamb or chicken, potatoes, and plenty of sliced onions this listing is very confusing, could either semicolons or parentheses be used for this complex list? otherwise the meat part can be reworded
images check out
Noted.
sources: 1, 8, 10, 11 check out for verifiability
Noted.
second instance of 2 only verifies ingredients, i would remove it doesn't mention iran WP:SYNTH; first use ok
Done.
"dopiazeh is a traditional dish from Shiraz" is not verified by source 7 (it mentions shiazi salad but that's in reference to serving-style) otherwise, source 7 ok
Fixed.
source 3 doesn't verify that its a legend; source 4 is an opinion piece, not by someone who specializes in cuisine or something so it shouldn't be cited per WP:RSEDITORIAL
there are other sources on the legend that I found on google scholar, you can cite those instead.
Added a source found on Scholar.
first instance of source 6 fails; 2nd ok
Source says "we take a closer look at classic curry house fare." and then describes Dopiaza (and mentions Hyderabad), so both instances are covered.
I think it is comprehensive, I didn't find other results for Dopiaza
Noted.
What makes the publisher of citation 10 reliable?
Removed. It seems unexceptionable but we can do without it for safety.
In Britain, dopiaza can be made with any meat. no citation, 11 doesn't mention that
