Lamb jalfrezi recipe

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

lamb jalfrezi
Serves4
SkillEasy
Preparation Time30 mins
Cooking Time2 hours 30 mins
Nutrition Per PortionRDA
Calories680 Kcal34%
Fat35 g50%

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

  1. 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.
  2. 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.
  3. 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.