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🍽️ Spicy Lamb Jalfrezi

438 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb meat (e.g. shoulder)
• 2 onions
• 2 garlic cloves
• 4 tomatoes
• 2 bell peppers (red and green)
• 1 green chili pepper
• 2 tbsp ghee (or clarified butter)
• 1 pinch cumin (ground)
• 1 pinch coriander seeds (ground)
• 1 pinch allspice (ground)
• salt
• pepper
• 200 g yogurt (3.5% fat)
• 4 sprigs fresh coriander

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into large cubes.
4. 4. Peel the onions and the garlic.
5. 5. Finely dice the onions and the garlic.
6. 6. Wash the tomatoes under running water.
7. 7. Cut out the hard stem area from the tomatoes.
8. 8. Cut the tomatoes into bite-sized pieces.
9. 9. Wash the bell peppers and the chili pepper.
10. 10. Halve the bell peppers and the chili pepper lengthwise.
11. 11. Remove the seeds and white membranes from the peppers.
12. 12. Cut the deseeded peppers into pieces.
13. 13. Heat the ghee in a casserole pot.
14. 14. Sear the lamb meat over high heat.
15. 15. Add the diced onions and garlic to the meat.
16. 16. Season the mixture with cumin.
17. 17. Add ground coriander.
18. 18. Add allspice berries.
19. 19. Salt and pepper the ingredients to taste.
20. 20. Deglaze the pot with a splash of water.
21. 21. Add the tomato pieces to the pot.
22. 22. Add the pepper pieces.
23. 23. Stir the yogurt into the mixture.
24. 24. Preheat the oven to 200 degrees Celsius conventional heat.
25. 25. Set the temperature to 180 degrees Celsius fan-forced, if your oven has this setting.
26. 26. Alternatively, use gas mark 3 for preheating.
27. 27. Place the lid on the casserole pot.
28. 28. Place the pot in the preheated oven.
29. 29. Let the dish simmer for about two hours.
30. 30. Stir the jalfrezi occasionally in between.
31. 31. Pour in a little extra water if needed.
32. 32. Remove the lid from the pot.
33. 33. Let the dish cook uncovered for another 10 to 15 minutes.
34. 34. Aim for the surface to brown slightly.
35. 35. Wash the fresh coriander leaves under cold water.
36. 36. Shake the leaves dry.
37. 37. Chop the coriander leaves coarsely.
38. 38. Stir the chopped coriander into the finished jalfrezi.
39. 39. Serve the dish immediately while still hot.

Nutrition per serving

• kcal: 438
• Protein: 56 g · Fett/Fat: 19 g · Carbs: 9 g