Lamb jalfrezi
- Good Food member
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Serves 4
More effort
Total time: 1 hr
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"Tender chunks of lamb cooked in a spicy tomato gravy then finished with a fry up of chunky onions, peppers and tomatoes and fresh garam masala."
Ingredients
Units:
MetricUS
-
400-600g lamb shoulder
trimmed and chopped
Tomato gravy:
-
2 tbsp vegetable oil
-
4 chillies
chopped
-
1 tsp cumin seeds
-
4 garlic cloves
sliced
-
1 tsp salt
-
4 fresh tomatoes
chopped
-
½ tsp turmeric
Jalfrezi fry:
-
½ tsp salt
-
1 tbsp vegetable oil
-
1 onion
cut into chunks
-
1 red pepper
cut into chunks
-
1 tsp cumin seeds
-
1 tomato
chopped into chunks
-
2 chillies
chopped
-
1 tsp garam masala
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Method
-
step 1
Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
-
step 2
Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
-
step 3
Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.
-
step 4
In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch.
-
step 5
Stir in the garam masala for added body and depth.
-
step 6
Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.
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