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
Preheat the oven to 160°C/320°F/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.
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.
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.