Lamb jalfrezi

    Lamb jalfrezi

    44saves
    2hr25min


    37 people made this

    About this recipe: A slow cooked lamb jalfrezi with incomparable flavour. It cooks a long time, but the flavour that results is well worth the wait!

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 5 cardamom pods
    • 8 whole cloves
    • 3 bay leaves
    • 1 teaspoon mustard seeds
    • 3 onions, chopped
    • 6 cloves garlic, finely chopped
    • 675g cubed lamb
    • 2 tablespoons grated root ginger
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin
    • 6 medium tomatoes, chopped
    • 2 teaspoons ground coriander
    • 1 teaspoon chilli powder, or to taste
    • salt and pepper to taste
    • 3 green peppers, cut into strips
    • 1 teaspoon garam masala
    • chopped fresh coriander, to garnish

    Method
    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
    2. Add the lamb to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
    3. Once the lamb is browned, add the chopped tomatoes, ground coriander and chilli powder.
    4. Reduce the heat to low, cover the pan and simmer for 45 minutes. After 45 minutes, add the green pepper. Continue to simmer for another 30 minutes to one hour, until the lamb is tender.
    5. Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 30 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
    6. Before serving, garnish with chopped fresh coriander.

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    Reviews (5)

    1

    Fantastic curry. Well worth the wait!! - 27 Apr 2014

    Sleath
    by
    0

    Looks a nice recipe - but no stock or other liquid? - 19 Dec 2014

    0

    Not a jalfrezi, needs more. Lacks spice and needs a deeper flavour - 06 Oct 2014

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