Mutton Jalfrezi
Good with Chappathis, Naan
Ingredients
- 1 lb Lamb steaks cubed
- 1 tin Chopped tomatoes
- 1 no Onion finely chopped
- 2 tsp Curry powder
- 1 tsp Chilly powder
- 8 nos Cayenne chillies deseeded and sliced lengthways in half
- 8 nos Garlic pods sliced
- 3 inches Root ginger grated
- 5 tbsp Vegetable oil
- 4 tbsp Coriander leaves roughly chopped
- 1 tbsp Whole coriander leaves
- 1 tsp Garam masala powder
- 1 tbsp Cumin seeds Jeerakam
- Cardamom seeds from 6 green cardamom pods
- 1 no Green pepper deseeded and chopped
- Salt As reqd
Instructions
- Make a paste of the curry powder and chilly powder with a little water.
- Heat the frying pan without oil.
- Dry fry the cumin seeds and cardamom seeds for 60 seconds.
- Add the curry and chilly powder paste and stir in and fry for a further 30 secs.
- Add the lamb pieces and seal well on all sides.
- Add the chopped tomatoes and simmer for 20 mins or until the lamb is cooked, stirring constantly.
- :- If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
- Add the finely chopped coriander leaves and cook for a further minute.
- :- Serve with the whole coriander leaves sprinkled over the top.
Tried this recipe?Let us know how it was!
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Thanks for the wonderful recipe. we all enjoyed it a lot