Lamb Jalfrezi


1Lb Lamb steaks cubed

1 tin chopped Tomatoes

1 Onion finely chopped

2 teaspoons Curry Powder

1 teaspoon Chilli Powder

8 Cayenne Chilli deseeded and sliced in half length ways.

8 Cloves sliced Garlic

3 inches root Ginger grated

5 tablespoons Vegetable Oil

4 tablespoons roughly chopped Coriander Leaves

1 Tablespoon whole Coriander leaves

1 teaspoon Garam Masala

1 tablespoon Cuming seeds

Seeds from 6 green Cardamom pods

1 green Pepper deseeded and chopped


Cooking Methods

Make a paste with the Curry Powder and Chilli Powder with a little water.

Heat a frying pan without oil and dry fry the Cuming seeds and Cardamom seed for 60 seconds.

Add the Oil and fry the Onion until translucent in the Vegetable Oil.

Add the Garlic, Ginger and Chilli green pepper and stir fry on a medium heat for a further 5 minutes.

Add the Curry Powder and Chilli Powder paste and stir fry for a further 30 seconds.

Add the Lamb pieces and seal well on all sides.

Add the chopped Tomatoes and simmer for a further 20 minutes until the Lamb is cooked stirring constantly.

If needed add more water to stop the curry getting to thick or dry.

Add the finely chopped Coriander Leaves and cook for a further 3 minutes

Serve with the whole Coriander Leaves sprinkled over the top.