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Lamb Jalfrezi Recipe

This recipe differs from many restaurant offerings. The lamb is marinated in papaya. It is not finished with tomato sauce, instead Besan is used to make gravy

In Punjab, Besan Aalan and Makki Aalan are used to make Saag.  Aalan is a slurry made of water and Besan or corn flour. 

What is Jalfrezi?

What is Aalan?

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