Lamb Jalfrezi Recipes

LAMB JALFREZI

Lamb Jalfrezi image

Tender chunks of lamb cooked in a spicy tomato gravy then finished with a fry up of chunky onions, peppers and tomoatoes and fresh garam masala.

Provided by HariGhotra

Time 1h

Yield Serves 4

Number Of Ingredients 16

Ingredients

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

Steps:

Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
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.
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
Stir in the garam masala for added body and depth.
Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

LAMB JALFREZI WITH CUMIN RICE

Lamb jalfrezi with cumin rice image

Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 1h

Number Of Ingredients 15

Ingredients

2 tsp cold-pressed rapeseed oil
600g lean lamb leg steak , trimmed of all visible fat, diced
1 large onion , finely chopped
2 large garlic cloves , chopped
50g ginger , shredded
2 tsp ground coriander
2 tsp cumin seeds
400g can chopped tomatoes
1 tbsp vegetable bouillon powder
2 large peppers , seeded and diced
1 medium onion , cut into wedges
1 red or green chilli , deseeded and sliced
25g fresh coriander , chopped
250g brown basmati rice
1-2 tsp cumin seeds

Steps:

Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.
Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.
Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.
Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium

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