Slow Cooker Lamb Jalfrezi Recipes

SLOW COOKER LAMB JALFREZI

Steps:

• Switch the Crock-Pot® Express Multi-Cooker to the SAUTÉ function and set the timer for 10 minutes. Heat the oil and then add the onions, garlic, ginger and diced chilli pepper. Cook for about 5 minutes until soft.
• Stir the spices into the sautéed vegetables along with the finger chillies
• Add the lamb and cook until browned on all sides.
• Add a tin of chopped tomatoes and set it to the SLOW COOK function on the Low heat setting for 8 hours or High for 4 hours.
• Heat the oil for the stir fry in a frying pan.
• Cook the vegetables over a high heat, stirring. Stir in the garam masala.
• Stir the stir fried vegetables into the lamb curry.
• Serve immediately with rice and naan breads.

SLOW COOKER CHICKEN JALFREZI

Steps:

• Dust chicken with flour in a bowl.
• Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
• Cook on Low until chicken is no longer pink at the center, about 6 hours.

LAMB JALFREZI

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

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.