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20160418_232603(1)

Lamb Jalfrezi

Another Indian curry that is cheap and easy to make yet tastes fantastic. It takes longer to cook than my Chicken Jalfrezi Recipe but only because the lamb takes longer to cook. Preparing the dish takes very little effort or time so this is great for busy families.

I used the lamb from Supervalu but to be honest I wasn’t very happy with it as the pieces were too small. Personally I prefer chunky pieces of meat in a curry esp when they have been cooked to perfection and so are melt in the mouth. I would advise going to your butcher and asking for lean (or as lean as possible) chunks of lamb shoulder.

SLOW COOKER INSTRUCTIONS are below the method.

IF YOU WANT YOURS TO BE GLUTEN FREE MAKE SURE YOU USE GLUTEN FREE SPICES.

20160418_232603(1)

Ingredients

Allergens : Gluten & Lactose Free
Lamb Shoulder Pieces - 400-600g
Tin Chopped Tomatoes - 1
Garlic Cloves - 5
Cumin Seeds - 2 tsp
Ground Cumin - 2 tsp
Garam Masala - 4 tsp
Turmeric - 2 tsp
Peppers (any colour) - 2
Onions - 2 small or 1 large
Fresh Coriander - Bunch
Lamb or Chicken Stock Cube - 1 - 2 to taste
Mustard Oil (Vegetable oil will do) - 3 tbsp
Fresh Chillis - 1 - 4 depending on how hot you want it

Instructions

1
Getting Ready... You will need - 1 heavy bottom pot or deep non stick pan, 1 sharp knife, 1 chopping board, 1 wooden spoon or similar.
2
Cut the onions and peppers into good sized slices about the width of your little finger or a little bigger then set to one side.
3
Chop the garlic and chilli finely.
4
Heat half the oil in the pan or pot then fry the lamb pieces till brown, remove from the pan and place in a bowl or on a plate.
5
Don't clean the pan, simply add the rest of the oil then add the peppers and onions and fry till soft, cover if need be to soften them quicker.
6
Add the lamb you browned earlier.
7
Add the, chopped garlic, chilli, Cumin seeds, ground cumin, turmeric and garam masala and stir really well to coat the lamb, onions and peppers.
8
Cook out for about 2 minutes on a medium heat then add the chopped tomatoes, 1 stock cube and 200ml of water.
9
Stir this really well then cover and simmer for 1 hour. It may take longer depending on the size and cut of lamb you used. If this is the case you may need to add more water, start with another 200ml and add more if needed later. Keep cooking gently utill the lamb is nice and tender.
10
The sauce should be thick but not too thick, see my pics to get an idea. Taste, if happy serve or add the other stock cube and stir well if you think it needs more flavour.
11
Top with chopped coriander and serve with basmati rice.
12
SLOW COOKER.. To make this in your slow cooker follow the recipe only add to your slow cooker to finish cooking. If using stewing beef cook for 4 hours on high or 8 on low.

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