Lamb Jalfrezi

Hearty and easy as pie, this awesome jalfrezi is another all round winning recipe that I often go back to when I fancy a med-spicy curry.

Ingredients (serves 6-8):

– 1kg lamb shoulder; diced

– 2 red peppers; de-seeded and sliced

– 2 lge onions; chopped finely

– 6 cloves of garlic; minced

– 2 tbsp tomato purée

– 1 tbsp white wine vinegar

– 2 tsp ground turmeric

– 1 tsp each: ground cumin, ground coriander, garam masala, cayenne pepper & cardamom pods

– oil for cooking

– fresh coriander to garnish



– heat the oil and cook the onions until soft, then add the garlic and cook for another two mins

– add the dry spices, tomato puree and vinegar then stir in the meat and coat well

– add the peppers and cardamom pods

– cook over a low heat with the lid on for 2-3 hours

– serve with rice and/or naan bread


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