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Lamb Jalfrezi

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x


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


  1. Heat the ghee in a large ovenproof casserole.
  2. Cover the lamb with turmeric and brown on all sides in the casserole.
  3. Pour in the curry base sauce, stir and cover with a lid.
  4. Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
  5. Heat the oil in a large frying pan.
  6. Fry the onions at a high heat for 2 minutes.
  7. Add the garlic, ginger, coriander stalks, peppers and chillies. Continue to fry for another 2 minutes.
  8. Pour in the stewed lamb and all its sauce to the frying pan.
  9. Stir in the tomato puree, tomatoes and garam masala. Let the curry bubble away for 5 minutes.
  10. 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