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Lamb jalfrezi

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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


  • 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
  • Fat35.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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


  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
(25 ratings)

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