Lamb Jalfrezi Recipe

Origin: India      Period: Modern

Ingredients:

6 tbsp Vegetable Oil
425 ml Curry Sauce
450g Leg of Lamb, cubed
1 Large onion, finely chopped
2 Red Chillies, finely chopped
2 Green Chillies, shredded lengthways
3 Tomatoes, thickly sliced
1 tsp Salt
2 tsp Paprika
2 tsp Chilli Powder
2 tsp Garam Masala
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Crushed Garlic
1½ tsp Grated Fresh Ginger
1 tsp Ground Fenugreek
2 tbsp Fresh Coriander, finely chopped

Lamb Jalfrezi Preparation:

Method:

First prepare the lamb by dicing the meat into 2.5cm cubes. Add about 5tbsp of oil in a frying pan and place 4 tbsp of reserved Curry Sauce. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).

Heat the vegetable oil in a large frying pan, add the garlic and ginger and fry for 2 minutes. At the end of this time add the onions and red chillies and fry over medium heat until translucent. Now add the curry sauce and cook until just boiling. Now add the meat, salt, paprika, chilli powder, ground cumin, ground coriander and ground fenugreek. Mix into the curry sauce and cook over medium heat for about 10 minutes. Now add the garam masala and tomatoes. Reduce the heat to a simmer and cook for about five minutes.

Take the curry off the heat, allow to settle for a minute, skim-off any excess oil and serve sprinkled with the chopped coriander and the shredded green chillies.

This is my favourite curry dish and I like it hot... If you're not that much of a chilli fiend then reduce the amount of green chillies for your own taste. But if you really, really like chillies then I have a Fiery Chicken Jalfrezi version of this dish that was produced for my wife's Liberian friends and which I class as one of my 'Three Hottest Dishes in the World'.

Read: Recipe Articles and Reviews

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