• For the curry paste:
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 lemon, juice only
• For the jalfrezi:
• 900 gm escalopes of lamb, cut from the leg, cubed
• ghee, (clarified butter) or vegetable oil, for cooking
• 2 large onions, finely sliced
• 1 clove garlic, crushed
• 1 cm ginger, grated
• 2 green chillies, thinly sliced
• 2 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tbsp ground coriander
• 3 tomatoes, chopped
• 4 tbsp tomato purée
• salt and freshly ground black pepper
• bunches coriander, chopped

Mix all the ingredients for the curry paste in a bowl.
Coat the meat with the curry paste and set aside.

Heat enough ghee to cover the bottom of a frying pan and set over a high heat.

Fry the lamb until browned all over.
Reduce the heat and cook for 5-10 minutes.

Heat about 2 tbsp more ghee or oil in separate saucepan and fry the onions until golden brown.

Add the garlic, ginger, chillies, cumin, fenugreek, ground coriander, tomatoes and tomato puree and cook for 5 minutes. Season to taste.

Stir in the lamb and simmer for a further 10-15 minutes, until the meat is tender.

Garnished with chopped coriander leaves.

Lamb Jalfrezi is ready to serve.
Serve with rice.

by Pak101.com (few years ago!) / 960 views