Lamb jalfrezi is a dish that originated from the north of India and Pakistan, and is now widely popular all over the world. It consists of the following four main ingredients: mutton, tomatoes, jalapeno peppers, and ginger. They are typically stewed together with onions, and sometimes other vegetables such as carrots, potatoes or peas. Lamb jalfrezi has a spicy and tangy taste, and is often served with plain naan bread.

Lamb jalfrezi is a popular dish in many parts of India, particularly in the city of Mumbai. The dish is made by stir frying pieces of lamb in a sauce of green chillies, ginger, garlic and tomatoes. The dish is usually served with roti, a flatbread that is similar to naan.

Lamb is a very popular meat, and it is consumed grilled, served with rice, or in curries. It is also used as a filling for biryani, chapati, naan, and puri. Several other Indian dishes also call for it. Lamb jalfrezi is a dish that is made of lamb meat cooked with flavors of onion and green chili in a spicy sauce.

In British curry establishments, lamb jalfrezi is a popular curry dish. This dish – lamb jalfrezi – may be found at British Indian restaurants and curry takeaways. Lamb jalfrezi is a thick onion and tomato curry sauce that may be made mild, medium, or hot depending on the order or personal preference. Bell peppers (capsicum), onions, green chilies, and fresh tomatoes are also added to the mix. Tomatoes are essential in jalfrezi curry since they give it its sweet and sour flavor. In restaurants, a basic curry sauce is always prepared ahead of time, which is then used to make a variety of meals in order to fulfill orders promptly. I’ve also made this basic curry sauce to my liking – not to fulfill orders fast, but to recreate the restaurant experience at home. Mutton bhuna, chicken bhuna, jalfrezi, and marine food curries may all be made using this basic curry sauce.

The first and most essential step in making lamb jalfrezi is to utilize excellent soft meat on the bone, which will make the curry more flavorful and tasty. I’ve used bone-in lamb or mutton. In restaurants, boneless chunks are typically used for customers, but the key is to make a nice stock that is used in the curry. I made mutton/lamb curry separately (which is extremely simple to make) and then combined it with extra spices and veggies in my basic curry sauce (which must be prepared ahead of time) and cooked for a few minutes. As a consequence, you’ll get a delicious and fragrant jalfrezi meal. The final result has a thick thickness and a restaurant-style curry consistency thanks to the combination of the basic curry sauce and the prepared lamb curry. Though this is a lamb jalfrezi curry, if the same dish is cooked for a few minutes longer, the lamb jalfrezi curry sauce thickens and becomes semi-dry, just enough to coat the lamb pieces, and it is then referred to be lamb bhuna. My mouthwatering lamb jalfrezi was served with a pulav prepared with almonds. Lamb jalfrezi may also be served with naan and jeera rice.

Time to prepare: 15 minutes (excluding the making of the basic curry)

Time to cook: 1 hour

British Indian cuisine

Serves: 2

Medium-hot spiciness

Ingredients

Curry with lamb

    • 750 gms lamb / mutton (with bones)
    • 1/3 cup of oil
    • 1 tsp. black cardamom
    • – 3 bay leaves (small)
    • Cloves (about 5 cloves)
    • 5 green cardamoms
    • 1 cinnamon stick (2 inch length)
    • 1 1/2 tablespoons ginger and garlic paste
    • 1 onion (large, chopped)
    • 2 tbsp tomato puree (twice concentrated)
    • 2 tsp chili powder
    • 2 tbsp coriander powder
    • 2 tsp cumin powder
    • 1 tsp garam masala
    • 2 cups water
    • a pinch of salt (to taste)

To make jalfrezi curry, combine all of the ingredients in a large mixing bowl.

    • 2 tbsp. oil
    • 2 tbsp butter
    • 3/4 teaspoon cumin seeds
    • 1 tsp ginger and garlic paste
    • 1 tbsp tomato puree (twice concentrated)
    • Tomatoes (chopped medium) – 1
    • 1 1/4 cup water
    • 1 3/4 cup basic curry
    • 1 1/2 tbsp kasoori methi

Ingredients not listed

  • 1 red bell pepper, peeled and cut into pieces
  • 1 medium-sized onion (cut into pieces or squares)
  • julienne ginger (few or thumb size)
  • 2 medium tomatoes, cut into pieces
  • 3 green chilies, cut
  • 1/3 cup coriander leaves
  • 1 lemon, sliced into wedges
  • a pinch of salt (to taste)

Method

Curry in its most basic form

    • Make the basic curry ahead of time and have it on hand.

Curry with lamb

    • Chop the onion and set it aside.
    • I used medium-sized lamb chunks with marrow bones and other bones, but boneless portions may also be utilized.
    • Set the pressure cooker on high. Allow 5 seconds for oil and whole spices such as cloves, green cardamom, cinnamon stick, bay leaf, and black cardamom to sizzle. It may sputter on you, so be cautious.
    • Sauté the chopped onion until it is tender and transparent.
    • Add the ginger and garlic paste, as well as the lamb/mutton chunks, and roast with the onion for 3 to 4 minutes, or until light brown in color.
    • Mix in the chili powder, coriander powder, cumin powder, and garam masala. Sauté for 2 to 3 minutes on a medium to low heat, or until the color of the meat and oil changes to dark brown or red. Spices should not be burned.
    • Mix in the tomato puree with the meat. 2–3 minutes of sautéing
    • Fill the pressure cooker with 2 cups of water, stir well, and shut the lid. Cook for up to 4 whistles with the pressure cooker weight on until the sauce is done and the meat is just cooked (the lamb will be cooked further).
    • Cook the meat until it is just done if cooking in a vessel.
    • When the lamb curry is done, you can see the oil that has accumulated on top, and the curry has a nice color and consistency. There is around 1 1/2 cup or more of curry sauce. This is a basic (simple) lamb curry.
    • You may remove the entire spices and keep the curry ready to make lamb jalfrezi if you want.

Jalfrezi with lamb

  • As in restaurants, cut the veggies into pieces, wedges, or squares. Use the amount to meet your needs.
  • Heat the butter and oil over medium heat. Allow the cumin seeds to sputter. Then, for approximately 10 seconds, add the ginger and garlic paste.
  • Combine 1 3/4 cup basic curry sauce with 1/2 cup water in a mixing bowl. On medium heat, combine all ingredients and simmer for approximately 5 minutes.
  • 1 tbsp tomato puree, 3/4 cup water, and the prepared lamb curry with its sauce
  • Cook for 5 minutes over medium heat, stirring occasionally. Then, with the top covered, cook for approximately 40 minutes.
  • After 40 minutes, the lamb jalfrezi curry is nearly as good as what you’d receive in a restaurant.
  • Add 2 large pinches of kasoori methi (rub in your hand first, then add to the curry), red bell pepper, onion, ginger julienne, tomatoes, and sliced green chilies as a finishing touch. Mix thoroughly.
  • On a medium heat, cook for approximately 3 minutes. Then, with the top closed, cook for 12 to 15 minutes.
  • Add a few extra tomato wedges (optional) and chopped coriander leaves at this point. If it becomes too thick, add water and simmer for another 7 minutes on low heat, or until it reaches the desired consistency.
  • In between, gently mix with the spoon or shake the vessel slowly instead of using a spoon. The consistency of the lamb jalfrezi may be seen in the photos.
  • Along with the curry, add some additional ginger julienne, coriander leaves, and lemon wedges to the lamb jalfrezi.
  • Serve with simple rice, naan, chapathi (roti), or pulao.
  • I served lamb jalfrezi with a nut-based pulao.

Notes

  • Don’t worry if your lamb curry is semi-dry since you can add water to the jalfrezi or use more basic curry sauce for the gravy (don’t overcook the lamb while preparing the curry because it needs to simmer longer for jalfrezi).
  • Restaurants provide boneless lamb because it is easier to consume. It is also served with bones at a few places. Always use lamb with some fat, such as marrow bones (nalli in Hindi), ribs that are juicy and delicate to eat with bones, and so on, while making any lamb/mutton curry. It enhances the curry’s flavor and appeal. It’s always your decision.
  • If you like your veggies to be crunchy, add all of the extra vegetables towards the end and simmer for 3 to 4 minutes over medium heat, stirring occasionally, until the vegetables are tender.
  • Lemon juice poured over the lamb jalfrezi can enhance the flavor.
  • Red, yellow, or green bell peppers may all be used.

 

This is a very quick recipe. As I mentioned, it is a very simple dish. Most of the ingredients are already available here in the refrigerator, so you can make this dish as soon as you see the opportunity. It is often consumed as a main course with your favorite bread, rice or naan.. Read more about lamb jalfrezi bbc and let us know what you think.

Frequently Asked Questions

Is a jalfrezi saucy?

Yes, a jalfrezi is saucy.

Which lamb is best for curry?

The best lamb for curry is the one that you have on hand.

What is Jalfrezi Indian?

Jalfrezi is a dish from the Indian cuisine. It consists of meat, vegetables and spices cooked in a sauce made with yogurt, ginger, garlic, cumin, coriander powder and tomato paste.

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