Lamb Jalfrezi with PotatoPrep.Time: 30 mins
Cook.Time: 2 hours
Saucepan with Lid
(vented if you have one)
2 Large Saucepans
Ingredients600g/1.2lb Lamb Steaks
4 Medium Onions
6 Cloves Garlic
2 Large Green Peppers
3 Large Potatoes
2 Tins Chopped Tomatoes
280g/10oz Jalfrezi Curry Paste
4 Tbsp Tomato Puree
4 Tbsp Natural Yoghurt
2 Chillies (optional)
2 Tbsp Olive Oil
30g/1oz Fresh Coriander
5cm/2"" Fresh Ginger
or 2 Tbsp Ginger Paste
1 Tbsp Sugar
MethodPut rice in a large saucepan and cover with water, the rice will serve 4-6 people and the curry 12, so adjust the rice accordingly.
Peel, half and quarter the onions and fry gently in the olive oil until softened (use the lid).
Penl and dice the potatoes into about 5cm/2" cubes and cook, making sure they don't go to soft.
Drain potatoes and leave to the side to cool a bit.
Finely chop garlic, chilli (if using) and ginger and add to onions.
Trim and dice the lamb and add to pan.
Stir until lamb has browned and add the curry paste.
Deseed, trim and cut the green peppers into 2.5cm/1" squares and add to the pan.
Add tomato puree.
Stir to coat all ingredients.
Turn heat to low, pour in the tinned tomatoe and, potatoes.
Finely chop the coriander and add about three quarters of it and stir well.
Allow to simmer for 45-60 minutes with a lid on.
Allow to simmer for 30 minutes without a lid to thicken the curry.
Add yoghurt and black pepper to taste.
Simmer for a further 30 minutes.
Top up the water in the rice and put on to boil.
When the rice is cooked, drain in a colander and pour over a kettle of hot water.
Serve the Lamb Jalfrezi with the rice and garnish with the remaining coriander.
The longer you simmer the dish for the softer the lamb gets.
If the curry tastes a bit harsh add some more yogurt to mellow it.
If your preference is for a slightly sweeter curry add a bit more sugar or tomato puree.
This recipe easily makes enough for 3 meals for 4 people, so freeze some easy meals another time.
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