Lamb Jalfrezi Food
LAMB JALFREZI WITH CUMIN RICE
Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium
LAMB JALFREZI
Tender chunks of lamb cooked in a spicy tomato gravy then finished with a fry up of chunky onions, peppers and tomoatoes and fresh garam masala.
Provided by HariGhotra
Time 1h
Yield Serves 4
Number Of Ingredients 16
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.
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