Easy Lamb Jalfrezi
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
354 kcal
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Course
Main Course
Easy Lamb Jalfrezi
Description
Easy Lamb Jalfrezi combines traditional Indian spices—cumin, coriander, turmeric, garam masala, and chili flakes—with lamb leg cooked slowly in a sealed ovenproof dish. The dish starts by softening sliced onions in oil before cooking garlic, ginger, and the dry spices to release aromas. Tender lamb chunks are coated in the spices and layered with canned chopped tomatoes, then baked in the oven for 45 minutes before adding sliced peppers and cooking further.
This method produces a thick sauce melding the spices’ warmth and tomato’s acidity with the lamb’s richness. The green and red peppers add freshness and texture near the end of cooking. The curry is best served with plain or pilau rice, cauliflower rice, or naan bread.
The chili quantity used here is moderate to suit family tastes; adjustments can be made to increase heat. The recipe is suited for making ahead and freezes well for future meals.
Ingredients
- 2 tablespoons olive oil or rapeseed oil
- 2 onion sliced
- 3 garlic grated or crushed, cloves
- 3 cm ginger grated
- 1 teaspoon chili flakes or to taste, or use fresh chillies, if you prefer
- 2 teaspoons cumin seeds ground
- 2 teaspoons coriander seeds ground
- 2 teaspoons Turmeric
- 3 teaspoons garam masala
- 600 g lamb leg diced
- 400 g canned chopped tomatoes
- salt to taste
- black pepper to taste
- 1 red pepper sliced
- 1 green pepper sliced
- 2 tablespoons Coriander plus extra for garnish (optional, fresh
- pilau rice or cauliflower rice or plain rice or naan breads to serve
- pickles optional, to serve
- chutneys optional, to serve
Instructions
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Drizzle about 2 tablespoons of oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
- Add the garlic, ginger, chilli, cumin, coriander, turmeric & garam masala. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
- Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
- Bring the curry to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the sliced green and red peppers, stir well and continue cooking in the oven for another 45 minutes (1 hour 30 in total).
- Serve with plain boiled rice, pilau rice or Indian spiced cauliflower rice and/or naan breads
Notes
- The recipe uses one teaspoon of chili flakes for medium heat but can be increased for spicier curry.
- Serve with pilau rice, plain boiled rice, cauliflower rice, or naan bread as desired.
- This curry freezes well for convenient make-ahead portions.
- Nutrition information is approximate and intended as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 97mg | 32% |
| Sodium | 245mg | 10% |
| Potassium | 988mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 76.3mg | 85% |
| Calcium | 84mg | 8% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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