Lamb Jalfrezi Curry Recipe

Indian influenced lamb jalfrezi curry served in an iron karahi with a naan bread.

Lamb Jalfrezi Curry Recipe

Lamb jalfrezi is one of my favourite curries to order in a British Indian restaurant and this is my homemade version, spicy, full of flavour and surprisingly easy to make!

Course Main Course

Cuisine Anglo Indian

Keyword jalfrezi gosht, lamb jalfrezi, lamb jalfrezi curry

Prep Time 10

Cook Time 2

Marinade Time 4

Total Time 6 10

Servings Servings

Calories 845kcal

Author Brian Jones

Ingredients

400 g Diced Lamb Shoulder 14oz
75 ml Natural Yoghurt ⅓ Cup
½ teaspoon Kashmiri Chilli Powder
¼ teaspoon Ground Turmeric
½ teaspoon Salt
3 Green Chilli Peppers
1 Red Pepper
1 Medium Onion 150g
6 Garlic Cloves
4 Cardamom Pods
1 tablespoon Ghee
8 Curry Leaves
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
2 tablespoon Tomato Puree
225 g Tin Chopped Tomatoes 8oz
125 ml Water ½ Cup
1 tablespoon White Vinegar
½ teaspoon Amchoor
½ teaspoon Ground Coriander
1 teaspoon Dried Mint
1 teaspoon Dried Fenugreek
1 teaspoon Dried Pomegranate Seeds
15 g Jaggery or Brown Sugar 1½ tablespoon
1 teaspoon Garam Masala

Instructions

Place the lamb in a bowl, add the yoghurt, chilli powder, turmeric, and salt, then mix, cover, and marinate for between 4 and 24 hours.
Cut the green chillis in half lengthways
Peel the onion, then top and tail it and cut it into 8 wedges.
Deseed the red pepper and cut it into 2.5cm (1") cubes.
Peel and mash the garlic cloves to a paste.
Crack the cardamom pods with the back of a knife.
Heat a medium (24 cm or 10") saucepan that you have a lid for over a medium-high heat, and when it is hot, add the ghee.
Throw in the green chilli peppers, curry leaves, mustard seeds, cumin seeds and cardamom pods and cook until the mustard seeds start to splutter.
Add the onion wedges and red pepper and cook for 5 minutes, stirring occasionally.
Add the marinated lamb, tomato puree, and garlic, then cook for 2-3 minutes, stirring occasionally.
You are not aiming to sear the meat here.
Pour in the tinned tomatoes, water and vinegar.
Sprinkle over the amchoor, ground coriander, dried mint, fenugreek leaves, pomegranate seeds and jaggery.
Stir to combine, add a lid and reduce the heat to low, then cook for 90 minutes.
Remove the lid and stir in the garam masala, have a taste and add more salt if required, then simmer on medium-low for 10-15 minutes to thicken the sauce.

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