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500g lamb shoulder chopped into bite size chunks and placed into a small mixing bowl

1 large onion, finely chopped

1 red chilli, finely chopped (seeds left in)

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

2 teaspoons of ground turmeric

1 teaspoon of paprika

2 teaspoons of cumin powder

1 teaspoon of ground coriander

1 tablespoon of tomato puree

400g tin of chopped tomatoes

400ml of boiled water

A knob of unsalted butter

Salt

Pepper

To Garnish

1 red chilli, finely sliced (seeds left in)

A large handful of chopped fresh coriander

Squeeze of lemon

Lamb jalfrezi

preparation 7 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Lamb Jalfrezi ticks every box for me regarding what a curry should taste like... Deliciously spicy with chopped tomatoes and succulent slow cooked lamb, this curry packs enough heat to satisfy those of you who crave the tingle of chilli. Garnished with fresh coriander and sliced fresh chillies, my Jalfrezi will have you going back for more every time.

1 large frying pan/wok large enough to hold all the ingredients. It's used firstly to cook the onions and spices, then to simmer the curry

1 frying pan/wok to sear the lamb

Small mixing bowl

Measuring jug

Spoon to stir

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Before you start have all the ingredients chopped and ready and the spices out. Boil your water, put a large pan on a high heat and click here!

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Put your large pan/wok on a high heat and add a knob of butter and about a tablespoon of oil. Throw in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 2 teaspoons of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1 teaspoon of paprika. Stir well and reduce the heat to medium.

Put your other pan on a high heat. Take your bowl of lamb pieces and add a teaspoon of ground cumin. Lightly toss the lamb in the spice with your fingers to coat the pieces.

Once your new pan is nice and hot, add a tablespoon of oil, swirl it around and add in the lamb. Cook for 1 minute on a high heat, turning the pieces of lamb once to get most of the meat sealed (very lightly browned) on the outside.

Turn the heat off the lamb and turn the heat back up high on the first pan containing the spices and onions. Add in 1 tablespoon of tomato puree and the tin of chopped tomatoes. Give it all a good stir together before adding 400ml of recently boiled water. Stir again.

Add the lamb into the larger pan after the water and stir. Finally turn the heat down to a simmer and leave the curry bubbling away gently for 1 hour, after which time the lamb will be soft and succulent. If you're serving rice or naan bread with the curry, time them to also be ready in 1 hour.

After 1 hour the sauce will have reduced and thickened as in the photo below. Throw in the chopped coriander, fresh chilli and a squeeze of lemon juice.

I hope that you enjoy it.

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