Home » Mains » Lamb or Chicken Jalfrezi
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 249
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   600 g  Lamb or chicken thigh cut into chunks
   400 g  Tomatoes chopped canned
   300 ml  Water
   2 Green bell peppers cut into chunks
   2 Medium onion chopped
   60 g  Groundnut oil or Ghee
   1 Lamb or chicken stock cube or gel pot
   2 tbsp  Garlic finely chopped
   2 tbsp  Ginger grated
   1 tsp  Turmeric ground
   4 Cardamom pods
   4 Cloves
   1 tsp  Coriander powder
   1 tsp  Cumin powder
   2 tsp  Chilli Powder
   1 tsp  Garam Masala
   2 tbsp  Tomato Puree
   6 Green Finger Chillies sliced in half lengthways


  Step 1
A non stick wok is best for this but a good frying pan will work. Place oil in the pan/wok & fry onion, cardamom pods & cloves until light brown on a med heat, add garlic & ginger, continue frying for 3 mins.
  Step 2
While the onions are frying, in a bowl mix the turmeric, coriander, cumin, garam masala & chilli powders in a little of the water to make a loose paste, add to the onion mix & fry & stir for 1/2 min.
  Step 3
Add the lamb & cook for 3 mins, add canned tomato, water, tomato puree & lamb stock cube, cover with any lid turn down to low & simmer for 30 mins stirring occasionally.
  Step 4
Add green bell/sweet pepper & green chilli & stir in & cook for a further 10 mins, if still to wet, remove lid turn up the heat & reduce sauce stirring often.

Suggestion & Tips

Nice with a naan bread onion bhaji & rice. You can use raw prawns instead, but put in at the same time as the chilli & green bell pepper not to over cook.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions