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Lamb jalfrezi
- Prep time:
- 40 mins
- Cook time:
- 30 mins
- Serves:
- 4
Tempt the taste buds with Frank Bordoni's dish of succulent spiced lamb served in an aromatic tomato sauce
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Ingredients
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
- 900g 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
- sea salt and freshly ground black pepper
- bunch Coriander, chopped
Method
1. Mix all the ingredients for the curry paste in a bowl.2. Coat the meat with the curry paste and set aside.
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. Reduce the heat and cook for 5-10 minutes.
4. Heat about 2 tbsp more ghee or oil in separate saucepan and fry the onions until golden brown.
5. Add the garlic, ginger, chillies, cumin, fenugreek, ground coriander, tomatoes and tomato puree and cook for 5 minutes. Season to taste.
6. Stir in the lamb and simmer for a further 10-15 minutes, until the meat is tender. Scatter with chopped coriander leaves and serve with rice.
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Latest Comment
was well nice
I made this for Valentines night. My partner thought it was that good we had it again on Sunday but with chicken instead of lamb. It is really easy to make and I think better than any Indian take away
This recipe was very easy to follow and tasted amazing. I wanted to cook a curry that tasted as if it was cooked in an Indian restaurant and this one delivered with ease. My rice needs a little work but at least the curry tasted good!