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]


[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

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[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.

Step 7

Season to taste. Stir in the lamb and simmer for a further 10-15 minutes, until the meat is tender.

Step 8

Garnished with chopped coriander leaves. Lamb Jalfrezi is ready to serve.

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  • Serve over rice.

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!


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