Lamb Jalfrezi Slow Cooked Curry

Lamb jalfrezi is an ever-popular British Indian Curry house favourite, slow-cooked tender lamb is the perfect meat for the bold & spicy sauce.

The aroma as this delicious curry simmers for 2 hours will fill your house and have you craving your curry fix!

Jalfrezi Gosht

I hardly hide my love of a good curry under a bushel, and lamb or mutton is the perfect meat for a curry as far as I am concerned.

There are a host of curry house inspired recipes here on my site, many of which are made with lamb.

I have everything from lamb bhuna and lamb pasanda through to a lamb tikka masala and nalli gosht lamb shank curry!

A lamb jalfrezi curry is one of the dishes that I order most often from British Indian restaurants.

The rich and bold nature of lamb is the perfect meat to stand up to the full-flavoured sauce and I love it.

For those of you that want something a lot quicker but with a similar flavour, I do have a chicken jalfrezi curry recipe too!

Frequently Asked Questions

Can I use another cut of lamb?

Yes, but you do want something with a little fat and that can hold up to slow cooking.

Lamb neck fillet is perfect and you can get away with diced lamb leg too.

Can I use mutton?

Yes, in fact, please do if you can find it! It will need cooking for longer, an additional 30 minutes at step 13 should be about right.

Can I cook this in a slow cooker?

Yes, you will need to cook through till step 10 on the stovetop. Then transfer everything to your slow cooker and cook for 3-4 hours on high or 6 hours on low.

You will need to reduce the amount of water in the dish by half to account for the fact that you get next to no evaporation in a slow cooker.

Can I cook this in an Instant Pot?

Yes, you will need to use saute mode to complete everything through to step 10. Then seal the lid and cook at high pressure for 30 minutes at high pressure before allowing a natural pressure release.

You will need to simmer for slightly longer on saute mode at the end to reduce the sauce a little.

Can I make this in advance?

Yes, and as with most generously spiced dishes, it will improve with time. It will last in the fridge for 2-3 days and in the freezer for up to 3 months.

Cook in a covered saucepan over a low-medium heat until piping hot for serving.

Serving Suggestions

A lamb jalfrezi needs a tandoori style naan bread to mop up all that lovely gravy as far as I am concerned. However chapatis or roti also do a great job, but flatbreads are must!

Rice is always a good option to serve with a curry. I usually opt for plain rice, but jeera rice or a good pilau rice are good options.

If you want something a little different, then potatoes also work well.

Aloo methi aka fenugreek potatoes or even my roasted Bombay potatoes are both great as a side dish with this recipe.

If you want something to cool that spicy burn then look no further than a refreshing mango lassi!

Equipment Used

I typically do not have any brand recommendations for equipment, but if you have any questions feel free to ask them in the comments section!

• Stovetop.
• Weighing scales and or measuring cups and spoons.
• Medium saucepan (24cm or 10″) with a lid.
• Bowl to marinade meat.
• Sharp kitchen knife.
• Chopping board.