Lamb Jalfrezi

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Ingredients

  • 1 lb. tender lamb, cut into cubes
  • 1 stick cinnamonClick to find more about cinnamon
  • 23 cloves
  • 12 cardammom
  • 4 green chillies, chopped
  • 2 large onions, cut into cubes
  • 2 large tomatoes, chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmericClick to find more about turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp dhania (coriander)powder
  • 1/2 tsp sugar
  • 1 1/2 tsp poppy seedsClick to find more about poppy seeds
  • 1 cup curd (yoghurt)
  • 1 pod garlicClick to find more about garlic
  • 1" piece gingerClick to find more about ginger
  • 4 tbsp gheeClick to find more about ghee(clarified butterClick to find more about clarified butter)
  • 23 tsp chopped coriander leavesClick to find more about coriander leaves
  • SaltClick to find more about Salt to taste

Method

  1. Powder 1/2 the cinamon stick, 1 cloveClick to find more about clove and 1 cardommom.
  2. Mix with some saltClick to find more about salt and rub this on the lamb.
  3. Set aside for 10 minutes.
  4. Pressure cook the lamb tilClick to find more about til soft.
  5. Drain and set aside.
  6. In 1 tbsp gheeClick to find more about ghee, fry the green chillies,1/2 a sliced onionClick to find more about onion, poppy seedsClick to find more about poppy seeds, ginger click to find more about ginger and garlicClick to find more about garlic.
  7. When the onionClick to find more about onion turns translucent, remove, drain
  8. and blend to a smooth paste with the curd and remaining cinamon, cloveClick to find more about clove and cardammom.
  9. Heat the remaining gheeClick to find more about ghee and saute the onion click to find more about onion cubes.
  10. When the onionClick to find more about onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala.
  11. Now add the chopped tomatoes and fry for another couple of minutes.
  12. Add the chilli powder, sugar, dhania, cumin and turmeric click to find more about turmeric powders and fry for another 30 secs.
  13. Remove from heat and mix in the cooked lamb and salt click to find more about salt to taste.
  14. Add some water if the dish is too dry and heat through.
  15. If the meat was not fully cooked before, it should in this step.
  16. To do this, sprinkle some water and cook covered on a
  17. low flame till the lamb is soft and has absorbed most of the masala.
  18. Serve garnished with chopped coriander leaves

Try Pakistani lamb jalfrezi at your home and enjoy its taste.

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