 |
Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Social Planning | SITEMAP | IndiaCurry.com
Lamb Jalfrezi Recipe
This is stir-fried lamb with curry spices
I will use leg of lamb, cut it into about 1" cubes. I will marinate lamb. I like my Jalfrezi more like a stir-fry, and less like a thick tomato based curry sauce. Many restaurants use Tomato puree or Tomato paste, I will use Besan Aalan. In Punjab, Besan Aalan and Makki Aalan are used to make Saag. Aalan is a slurry made of water and Besan or corn flour.
Ingredients
Marinate Lamb
1. Boneless meat from leg of lamb: 1½ pound.
Cut into 1" cubes. Fork each cube.
2. Green skin of raw Papaya: 3 Tablespoons mashed
3. Salt: ½ teaspoon
4. Water: 1 Tablespoon
Jalfrezi
1. Canola oil: 3 Tablespoons
2. Red Onions: 1
(Chopped large ½" to ¾" squares)
3. Serrano: 2
Split vertically in half. Remove seeds and white membrane to reduce heat
4. Minced Garlic: 1 Tablespoon
5. Ginger Finely chopped: 2 Tablespoons
6. Plum Tomatoes: 2
(Chopped large ½" to ¾" squares)
7. Bell Peppers: 1
Cored, White membrane removed, Chopped large ½" to ¾" squares
8. Water: ¼ cup
9. Chopped Fresh Cilantro: ¼ cup
Jalfrezi Spice Mix Recipe
Dry Jalfrezi Spice Mix (1 Tablespoon)
1. Turmeric powder: ¼ teaspoon
2. Hot Cayenne powder: ½ teaspoon
3. Ground Cumin: ½ teaspoon
4. Ground Coriander: ¾ teaspoon
5. Amchoor (Dry mango powder: ¼ teaspoon
You can substitute Amchoor with Citric acid for a sharper taste
6. Cinnamon powder: ¼ teaspoon
7. Ground Cloves: ¼ teaspoon
8. Ground black pepper: ¼ teaspoon
Besan Aalan
1. Besan (Chickpea flour): 1 Tablespoon
2. Water: ¼ cup
Method
Marinate Lamb
1. Combine salt, lamb, water, and raw papaya. Work the mixture well in to lamb. Cover lamb in a ceramic dish.
2. Preheat oven to 200º F. Turn off heat. Put the lamb in warmed up oven for one hour.
Jalfrezi
1. Heat oil in a heavy bottom. Add onions. Sauté about 3 minutes on medium heat.
2. Add Serrano, Garlic, and Ginger. Sauté about 2 minutes on medium heat.
3. Add lamb. Sauté till lamb is seared slightly brown about five minutes.
4. Add dry spice mix. Sauté another two minutes. Don't let the spices burn. You may add one Tablespoon of water to prevent scorching.
5. Add Tomatoes and Bell peppers. Sauté another five minutes.
6. Add water. Cook covered about 20 minutes till lamb is tender.
7. Mix water and Besan to make Aalan. Add Aalan.
8. Cover, let it cook about 5 minutes to proper thickness. Add more water if needed.
9. Stir in the Cilantro