This slow cooked easy Lamb Jalfrezi recipe will be a new family favourite! It needs very little prep and is a delicious low calorie fakeaway.
Lamb Jalfrezi recipe
This easy Lamb Jalfrezi recipe takes a bit of time to cook, but that's because you want to get the lamb so tender.
On the plus side, this fakeaway needs very little prep, so you can get dinner started, then sit back and just wait for dinner.
This curry is perfect for the weekend, although lamb jalfrezi doesn't have a huge amount of calories so that you can have a guilt-free treat.
This jalfrezi freezes really well and reheats lovely, so look to batch cook over the weekend and pop it in the freezer to reheat mid-week.
Ingredients
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 onions
1 tablespoon oil
350 g lamb
2 peppers
4 garlic cloves
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon turmeric
400 g tinned tomatoes
1 tablespoon tomato puree
4 birds eye chillies
400 ml lamb or chicken stock
Salt and pepper
How to cook Lamb Jalfrezi
Put the cumin seeds and coriander seeds into a mortar and pestle and crush.
In a hot non-stick dry pan add the crushed seeds and cook for 2-3 minutes, then add the chopped onions with ¼ of the oil and cook for 4-5 minutes until lightly browned.
Add the chopped lamb with the remaining oil and cook this for 4-5 minutes until lightly browned.
Add the peppers, garlic, curry powder, garam masala, turmeric, salt and pepper, add a little water to make a paste, coat and cook for a couple of minutes.
Mix in the tinned tomatoes, tomato puree, chilli, and stock then cover.
Cook on a low to medium heat until the lamb is tender approximately 30 minutes – 1hour.
Enjoy with homemade Peshwari naans and rice.
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Lamb Jalfrezi
Ingredients
- 1 teaspoon coriander seeds 19p
- 1 teaspoon cumin seeds 10p
- 2 onions, chopped 20p
- 1 tablespoon oil 2p
- 350 g lamb, chopped £4
- 2 peppers, chopped 34p
- 4 garlic cloves, crushed 4p
- 1 teaspoon curry powder 7p
- 1 teaspoon garam masala 13p
- 1 teaspoon turmeric 10p
- 400 g tin of tomatoes 29p
- 1 tablespoon tomato puree 7p
- 4 birds eye chillies, chopped 20p
- 400 ml lamb or chicken stock 5p
- Salt and pepper
Instructions
- Put the cumin seeds and coriander seeds in to a mortar and pestle and crush.
- In a hot non-stick dry pan add the crushed seeds and cook for 2-3 minutes, then add the chopped onions with ¼ of the oil and cook for 4-5 minutes until lightly browned.
- Add the chopped lamb with the remaining oil and cook this for 4-5 minutes until lightly browned.
- Add the peppers, garlic, curry powder, garam masala, turmeric, salt and pepper, add a little water to make a paste, coat and cook for a couple of minutes.
- Mix in the tinned tomatoes, tomato puree, chilli, and stock, cover and cook on a low to medium heat until the lamb is tender approximately 30 minutes – 1hour.
Julia
Made this last weekend after bookmarking your recipe and it was amazing! I had most of the spices in the cupboard so didn;t need to buy too much new ones. I dont mind keeping a stock of spices anyway as it means I can make more curries like this.