Lamb Jalfrezi Recipe

Lamb jalfrezi with incomparable flavour. It cooks a long time, but the flavour that results is well worth the wait. This low-fat lamb jalfrezi recipe is made up of tender spiced lamb served in an aromatic tomato sauce. Check it out the lamb jalfrezi recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 1 hour 10 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

For the curry paste:

2 tsp curry powder
1 tsp garam masala
1 tsp chilli powder
1 tsp turmeric
1 lemon, juice only

For the jalfrezi:

900 gm escalopes of lamb, cut from the leg, cubed
ghee, (clarified butter) or vegetable oil, for cooking
2 large onions, finely sliced
1 clove garlic, crushed
1 cm ginger, grated
2 green chillies, thinly sliced
2 tsp cumin seeds
1 tsp fenugreek seeds
1 tbsp ground coriander
3 tomatoes, chopped
4 tbsp tomato purée
salt and freshly ground black pepper
bunches coriander, chopped

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Yield: 6 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Mix all the ingredients for the curry paste in a bowl.

Step 2

Coat the meat with the curry paste and set aside.

Step 3

Heat enough ghee to cover the bottom of a frying pan and set over a high heat. Fry the lamb until browned all over.

Step 4

Reduce the heat and cook for 20 minutes.

Step 5

Heat about 2 tbsp more ghee or oil in separate saucepan and fry the onions until golden brown.

Step 6

Add the garlic, ginger, chillies, cumin, fenugreek, ground coriander, tomatoes and tomato puree and cook for 5 minutes.