Name: Lamb jalfrezi recipe
Prep time: 30 min
Cook time: 2 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 800g (1lb 12oz) pack of frozen lamb chump chops and steaks, 2tbsp vegetable oil; 4 onions, chopped; 2 cloves garlic, finely chopped; 1/2 x 500g (1lb) bag of peppers, deseeded and finely sliced; 3tbsp medium curry powder; 2 x 400g (14oz) cans of tomatoes; 50g (2oz) creamed coconut (from a block), grated; 3tbsp chopped, fresh coriander; Long grain rice, boiled, to serve

By GoodtoKnow

published 25 May 2019

in Recipes

Taken from the Indian word for 'stir-fried' this Jalfrezi dish is rich and delicious. Make restaurant quality curry in your own home

Ingredients

800g (1lb 12oz) pack of frozen lamb chump chops and steaks, 2tbsp vegetable oil
4 onions, chopped
2 cloves garlic, finely chopped
1/2 x 500g (1lb) bag of peppers, deseeded and finely sliced
3tbsp medium curry powder
2 x 400g (14oz) cans of tomatoes
50g (2oz) creamed coconut (from a block), grated
3tbsp chopped, fresh coriander
Long grain rice, boiled, to serve

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Method

Preheat the oven to 160°C/320°F/gas 3. In a nonstick frying pan, fry the lamb - as much as you can fit in a single layer - until brown on both sides, in 1 tablespoon of vegetable oil. Remove to a plate and repeat with the rest. When all the lamb has been browned, transfer to a large casserole dish.
Add the remaining oil to the pan and fry the onions until soft and golden. Add the garlic and peppers, then cook for another 4 mins.
Stir in the curry powder and cook for a minute, then add the tomatoes - breaking them up with a wooden spoon - and creamed coconut. Stir to combine, then add to the lamb. Season, cover and cook in the oven for 2 1/2 hrs. Stir in the coriander and serve with boiled long grain rice.

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