Make this easy & traditional lamb jalfrezi curry in the comfort of your own kitchen. Learn all there is to know about the history of jalfrezi curry & more.
- 30ml (1 tbsp) ghee
- 800g (2lbs) lamb shoulder, cubed
- 30ml (2 tbsp) ground turmeric
- 500ml (2 cups) curry base sauce
- 30ml (2 tbsp) vegetable oil
- 2 onions, peeled and chopped
- 5 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger, peeled and finely diced
- 2 red peppers, washed and chopped
- 2 green chilli peppers, peeled and finely chopped
- 60ml (4 tbsp) fresh coriander stalks, washed and finely chopped
- 60ml (4 tbsp) tomato puree
- 2 tomatoes, washed and quartered
- 10ml (2 tsp) garam masala
- 60ml (4 tbsp) fresh coriander leaves, washed and chopped
- Heat the ghee in a large ovenproof casserole.
- Cover the lamb with turmeric and brown on all sides in the casserole.
- Pour in the curry base sauce, stir and cover with a lid.
- Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
- Heat the oil in a large frying pan.
- Fry the onions at a high heat for 2 minutes.
- Add the garlic, ginger, coriander stalks, peppers and chillies. Continue to fry for another 2 minutes.
- Pour in the stewed lamb and all its sauce to the frying pan.
- Stir in the tomato puree, tomatoes and garam masala. Let the curry bubble away for 5 minutes.
- Serve immediately, topped with fresh coriander leaves, with your favourite Indian accompaniments. Enjoy!
- When I prepared this recipe, I used 4 green chilli peppers, which made the curry quite spicy so feel free to adjust the spice level to your taste. You can always add more chilli powder afterwards!
- Category: Curry
- Method: Pan Fry
- Cuisine: Pakistani