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Jalfrezi (Spicy meat curry)

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsFluorine, Calcium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg lamb, eg shoulder, cut into bite-sized pieces

  2. 2 tbsp ghee (or olive oil)

  3. 2 onions, finely diced

  4. 2 cloves garlic, finely diced

  5. Ground cumin

  6. Ground coriander

  7. Ground allspice

  8. 4 tomatoes, chopped

  9. 2 peppers, red and green; chopped

  10. 1 green chilli pepper, chopped

  11. 200g yoghurt

  12. 2 tbsp freshly chopped coriander leaves

  13. For the rice:

  14. 1 and 1/3 cups SunRice Basmati Rice

  15. 2 cardamom pods

  16. 3 - 4 cloves

  17. 1/2 stick cinnamon

  18. 2 fresh bay leaves

  19. 1 tsp ground turmeric

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200 degree celcius (180 in a fan oven).

  2. Fry the meat in hot ghee (or olive oil) to seal, add the onions and garlic and season with a pinch of cumin, a pinch of ground coriander, a pinch of allspice, salt and ground black pepper. Add a little water and stir, then and add the tomatoes, peppers and yoghurt. Cover and stew in the oven for around 2 hours. Stir occasionally and add more water if required.

  3. Meanwhile mix the rice and spices together and cook rice as per pack instructions.

  4. Remove the lid from the curry and brown for around 10 minutes. Stir in the coriander leaves, check the seasoning and arrange in dishes with the rice. Serve with naan bread if desired.

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