Search
Saved recipes | | Register | Welcome!
Search
(23 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Lamb jalfrezi

Print Page
Lamb jalfrezi
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

 

Taken from the Indian word for 'stir-fried' this Jalfrezi dish is rich and delicious. Make restaurant quality curry in your own home

Ingredients

  • 800g (1lb 12oz) pack of frozen lamb chump chops and steaks, 2tbsp vegetable oil
  • 4 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 x 500g (1lb) bag of peppers, deseeded and finely sliced
  • 3tbsp medium curry powder
  • 2 x 400g (14oz) cans of tomatoes
  • 50g (2oz) creamed coconut (from a block), grated
  • 3tbsp chopped, fresh coriander
  • Long grain rice, boiled, to serve

Nutritional information

Each portion contains:

  • Calories680
    34%
  • Fat35.0g
    50%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

Close

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

Method

  1. Preheat the oven to 160C/320F/gas 3. In a nonstick frying pan, fry the lamb - as much as you can fit in a single layer - until brown on both sides, in 1 tablespoon of vegetable oil. Remove to a plate and repeat with the rest. When all the lamb has been browned, transfer to a large casserole dish.
  2. Add the remaining oil to the pan and fry the onions until soft and golden. Add the garlic and peppers, then cook for another 4 mins.
  3. Stir in the curry powder and cook for a minute, then add the tomatoes - breaking them up with a wooden spoon - and creamed coconut. Stir to combine, then add to the lamb. Season, cover and cook in the oven for 2 1/2 hrs. Stir in the coriander and serve with boiled long grain rice.

Average rating

  • 3
(23 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus
Receive our recipes email