Mutton Jalfrezi

by suminfirosh
Good with Chappathis, Naan
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Lamb steaks(cubed) - 1 lb
  • Chopped tomatoes - 1 tin
  • Onion(finely chopped) - 1 no
  • Curry powder - 2 tsp
  • Chilly powder - 1 tsp
  • Cayenne chillies(deseeded and sliced lengthways in half) - 8 nos
  • Garlic pods(sliced) - 8 nos
  • Root ginger(grated) - 3 inches
  • Vegetable oil - 5 tbsp
  • Coriander leaves(roughly chopped) - 4 tbsp
  • Whole coriander leaves - 1 tbsp
  • Garam masala powder - 1 tsp
  • Cumin seeds(Jeerakam) - 1 tbsp
  • Cardamom seeds from 6 green cardamom pods -
  • Green pepper(deseeded and chopped) - 1 no
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Lamb steaks(cubed) - 1 lb
  • Chopped tomatoes - 1 tin
  • Onion(finely chopped) - 1 no
  • Curry powder - 2 tsp
  • Chilly powder - 1 tsp
  • Cayenne chillies(deseeded and sliced lengthways in half) - 8 nos
  • Garlic pods(sliced) - 8 nos
  • Root ginger(grated) - 3 inches
  • Vegetable oil - 5 tbsp
  • Coriander leaves(roughly chopped) - 4 tbsp
  • Whole coriander leaves - 1 tbsp
  • Garam masala powder - 1 tsp
  • Cumin seeds(Jeerakam) - 1 tbsp
  • Cardamom seeds from 6 green cardamom pods -
  • Green pepper(deseeded and chopped) - 1 no
  • Salt(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Make a paste of the curry powder and chilly powder with a little water.
  2. Heat the frying pan without oil.
  3. Dry fry the cumin seeds and cardamom seeds for 60 seconds.
  4. Add the oil and fry the onion until translucent.
  5. Add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 mins.
  6. Add the curry and chilly powder paste and stir in and fry for a further 30 secs.
  7. Add the lamb pieces and seal well on all sides.
  8. Add the chopped tomatoes and simmer for 20 mins or until the lamb is cooked, stirring constantly.
  9. :- If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
  10. Add the finely chopped coriander leaves and cook for a further minute.
  11. :- Serve with the whole coriander leaves sprinkled over the top.
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1 comment

curryadmin
Deepthi December 31, 2006 - 12:00 am

Thanks for the wonderful recipe. we all enjoyed it a lot

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