90min 2 ppl
Lamb Jalfrezi
55 minutes
2 people
Medium
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 42g
Carbs 14g
Fats 20g
About this dish
Tender strips of lamb leg stir-fried with vibrant peppers and onion in a tangy spiced tomato sauce — the high-heat cooking gives this jalfrezi its characteristic slightly charred, smoky edges.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, cut into 2cm wedges and layers separated0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Yellow Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Boneless Lamb Legcut into thin 5cm strips350 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy frying pan or wok
- Sharp knife
- Chopping board
- Fine grater
- Wooden spoon
- Meat thermometer
- Plate
Method
1
Cut the lamb leg into thin 5cm strips. Cut the onion into 2cm wedges and separate the layers. Deseed the red and yellow peppers and cut into 2cm strips. Mince the garlic, finely grate the ginger, finely slice the green chillies, and roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1 tbsp oil in a large heavy frying pan or wok over very high heat. Sear the lamb strips in batches for 3–4 minutes until browned. Transfer to a plate.
Approx. 8 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds until aromatic.
Approx. 1 minutes
4
Add the onion wedges and peppers. Stir-fry on high heat for 3–4 minutes until slightly charred but still with some crunch.
Approx. 4 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to toast the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and the sauce thickens.
Approx. 5 minutes
8
Return the lamb and any resting juices to the pan. Add the white wine vinegar. Stir well and cook for 8 minutes until the lamb is tender and the sauce coats everything. Check the internal temperature of the lamb reaches 70°C using a meat thermometer.
Approx. 8 minutes
9
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
10
Serve scattered with fresh coriander.
Approx. 1 minutes
