Lamb Jalfrezi

A slow cooked lamb jalfrezi with an exciting flavour. This SpiceTheWorld version is well worth the wait!

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 145 Minutes

2 tablespoons vegetable oil
5 cardamom pods
8 whole cloves
3 bay leaves
1 teaspoon mustard seeds
3 onions chopped
6 cloves garlic finely chopped
675g cubed lamb
2 tablespoons grated root ginger
1 teaspoon turmeric
2 teaspoon ground cumin
Salt to taste
Pepper to taste
6 medium tomatoes chopped
3 teaspoons ground coriander
1 teaspoon chilli powder
3 green Peppers cut into strips
1 teaspoon Garam Masala
Chopped fresh coriander to garnish
Heat the oil in a large pan over medium-high heat.
Add the cardamom pods whole cloves bay leaves and mustard seeds.
When the mustard seeds start to pop add the chopped onions and garlic.
Cook until the onions are soft.
Add the lamb and brown on all sides.
Whilst browning add the ginger turmeric cumin salt and pepper.
Once the lamb is browned add the chopped tomatoes ground coriander and chilli powder.
Reduce the heat to low cover the pan and simmer for 45 minutes.
Stir often.
After 45 minutes add the green pepper.
Continue to simmer for another 30 minutes to one hour until the lamb is tender.
Taste and season as needed with salt.
Add the Garam Masala and simmer a further minute.
Garnish with the fresh coriander and serve.