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Easy Lamb Jalfrezi
5 from 16 votes

Easy Lamb Jalfrezi

Lamb Jalfrezi prepared by slow-cooking cubed lamb with sliced onions, garlic, ginger, and a blend of spices until tender, combined with chopped tomatoes and colorful sliced red and green peppers. The curry delivers balanced warmth with a medium chili level and a thick, richly spiced sauce suitable for pairing with rice or flatbreads.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 4 people
Calories: 354 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

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

    Cup of Yum
  1. Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 354

% 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.