Lamb Jalfrezi With Cumin Rice Food

LAMB JALFREZI

Steps:

• Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
• Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
• Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender.
• In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch
• Stir in the garam masala for added body and depth.
• Once the chicken is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

PANEER JALFREZI WITH CUMIN RICE

Steps:

• Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
• Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
• Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.

CHICKEN JALFREZI

Steps:

• In a large bowl, coat the chicken pieces with cumin, coriander and turmeric. Leave in the fridge to marinate while you're busy preparing the other ingredients and gravy.
• In a large frying pan, gently cook the onions in the oil for 5 minutes or until softened.
• Turn up the heat and add the garlic, ginger, chilli and red peppers. Continue to stir fry for 2 minutes.
• Add chicken to the mix and fry until all areas of the chicken are sealed.
• Pour in the tomatoes, stir and let the chicken curry reach a slow simmering point.
• Cover with a lid and continue to cook for 20 minutes. Check in on the curry every once in a while to ensure that the gravy doesn't dry up. If it does, add a splash of water to loosen it up again and continue to cook.
• At the end of cooking time, stir in garam masala and season to taste.
• Serve with your favourite Indian accompaniments. Enjoy!

LAMB JALFREZI WITH CUMIN RICE

Steps:

• Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.
• Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.
• Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.
• Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.