Member recipe

Lamb Jalfrezi

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(5 ratings)

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Cooking time

Prep: Cook: 1 hour

Skill level

More effort


Serves 4

Tender chunks of lamb cooked in a spicy tomato gravy then finished with a fry up of chunky onions, peppers and tomoatoes and fresh garam masala.

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  • 400-600g lamb shoulder, trimmed and chopped
  • Tomato gravy: 2 tbsp vegetable oil
  • 4 chillies, chopped
  • 1 tsp cumin seeds
  • 4 garlic cloves, sliced
  • 1 tsp salt
  • 4 fresh tomatoes, chopped
  • ½ tsp turmeric
  • Jalfrezi Fry:½ tsp salt
  • 1 tbsp vegetable oil
  • 1 onion, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 tsp cumin seeds
  • 1 tomato, chopped into chunks
  • 2 chillies, chopped
  • 1 tsp garam masala


  1. Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.

  2. Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.

  3. Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.

  4. In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch

  5. Stir in the garam masala for added body and depth.

  6. Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

Comments, questions and tips

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Dr Delicacy's picture
Dr Delicacy
2nd Mar, 2019
This is good But much better if you simmer the lamb for a couple of hours in the stew before adding the jalfrezi fry
30th Nov, 2018
Salt content as stated is more than a little on the high side. I would reduce to 20% of what is advised, just a pinch needed and add back later if required. Otherwise very nice! Also not sure the measures stated would feed 4. I used 900gm lamb shoulder and increased the other measures accordingly, but would only just feed 4 with the addition of naan bread and rice. Will make again though, thank you!
12th Jun, 2017
Step 6? Where did the chicken come from. This is a lamb dish
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8th Mar, 2017
Very tasty recipe but I found it a would've been too dry if I'd used just 4 tomatoes to make the gravy. I would recommend more tomatos, or passata as I used. Still held the flavour beautifully.