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Lamb Jalfrezi

Posted in: Recipe, The Main Event by Natasha on August 13, 2010

Lamb Jalfrezi

Serves 4


  1. Peel and crush the garlic, peel and grate the ginger, chop and de-seed the chilli, slice and de-seed the peppers, peel and roughly slice the onion and chop the tomatoes.
  2. Into a large non-stick pot heat the cooking oil and add the lamb, garlic, chilli and ginger and cook until the lamb has browned.
  3. Add the onions and peppers and cook further for about 2 minutes then add the chopped tomatoes.
  4. Crush the Cumin and Fenugreek seeds using a pestle and mortar and add to the pot.
  5. Add the remaining spices along with the tomato puree to the pot and mix until the food is coated with the spices.
  6.  Add the tin of tomatoes, dessicated coconut and red wine vinegar to the pot and mix all the ingredients well together.
  7. Bring to the boil and then reduce the heat and leave to cook for about 1 hour or until the lamb is tender stirring occasionally.
  8. Serve hot.

This dish is tantalisingly good! Serve with pilau rice and some natural yoghurt, if too hot on your palate.

  • 3 Cloves of Garlic
  • 1 inch of Fresh Ginger
  • 1 Red Chilli
  • 2 Onions
  • 1 Green Pepper
  • 1 Red Pepper
  • 4 Tomatoes
  • 600 g Diced lamb
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Fenugreek Seeds
  • 1/2 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp Smoked Paprika
  • 1 tsp Tumeric
  • 1 tbsp Tomato Puree
  • 1 tin of Tomatoes
  • 2 tbsp Dessicated Coconut
  • 1 tbsp Red Wine Vinegar

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