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Lamb jalfrezi with cumin rice

A bowl of lamb curry with rice

Lamb jalfrezi with cumin rice

Name: Lamb jalfrezi with cumin rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp cold-pressed rapeseed oil; 600g lean lamb leg steak trimmed of all visible fat, diced; 1 large onion finely chopped; 2 large garlic cloves chopped; 50g ginger shredded; 2 tsp ground coriander; 2 tsp cumin seeds; 400g can chopped tomatoes; 1 tbsp vegetable bouillon powder; 2 large peppers seeded and diced; 1 medium onion cut into wedges; 1 red or green chilli deseeded and sliced; 25g fresh coriander chopped; 250g brown basmati rice; 1-2 tsp cumin seeds

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.16 ratingsRate

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Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre

Freezable

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tsp cold-pressed rapeseed oil
600g lean lamb leg steak

trimmed of all visible fat, diced
1 large onion

finely chopped
2 large garlic cloves

chopped
50g ginger

shredded
2 tsp ground coriander
2 tsp cumin seeds
400g can chopped tomatoes
1 tbsp vegetable bouillon powder
2 large peppers

seeded and diced
1 medium onion

cut into wedges
1 red or green chilli

deseeded and sliced
25g fresh coriander

chopped

For the rice

250g brown basmati rice
1-2 tsp cumin seeds

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Nutrition: per serving

kcal521
fat13g

low
saturates4g
carbs63g
sugars14g
fibre8g
protein35g
salt0.31g

Method

step 1

Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.
step 2

Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.
step 3

Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.
step 4

Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.

RECIPE TIPS

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A star rating of 4 out of 5.16 ratings

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