Topic: Lamb Jalfrezi (Ashoka Cookbook Sanjay Majhu)

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  Lamb Jalfrezi (Ashoka Cookbook Sanjay Majhu)



Ingredients

30ml Vegetable oil
6 tsp fresh ginger, chopped
2 tsp garlic, chopped
1 medium onion, chopped
1 tsp green chillies, chopped
1 tsp ground turmeric
1 tsp chilli powder
1 tsp coriander seeds, crushed
1 tsp whole red chilli, deseeded
1 tsp ground cumin
salt to taste
450g boneless lamb, sliced
125ml water
500g tomatoes, deseeded and chopped
2-3 tbsp vegetable oil
2 tsp ground coriander
2 tsp julienne ginger
2 tsp fresh coriander, chopped
1/2 green pepper, chopped
1 tomato, cut into julienne
2 julienne fresh ginger, for garnishing

(Serves 4)

Method

Heat the oil in a pan and add the ginger and garlic and cook until
the garlic is light brown. Add the chopped onion and saute until it
turns golden brown. Add chopped green chillies and saute for 2
minutes. Now add ground turmeric, chilli powder, coriander seeds,
whole red chilli, ground cumin and salt and cook gently on a
medium heat for 5 minutes.
Next add the lamb and mix it well with ingredients already in the
pan. Continue cooking for a few minutes, scraping the base of the
pan so that the spices do not stick to the bottom.
Add the water cook for another 5 minutes before adding the
tomatoes. Now cover and cook over a medium heat for 20 minutes.
Remove the lid and simmer for a further 10 minutes to let the
excess liquid evaporate and allow the sauce to thicken.
Add the oil, ground coriander, ginger, fresh coriander, chopped
peppers, julienne tomato and saute for 2 minutes.
Serve hot, garnished with the fresh ginger.