Lamb jalfrezi
Pretty spicy (although of course the amount of chili powder can be adjusted
to taste) but also very tasteful Pakistani dish. Serve with bread or rice,
serves 3 to 4 people.
Ingredients
- 1 kg. lamb, clean and cut in cubes
- 2-3 teaspoons of salt
- 5 teaspoons red chili powder
- 4 tablespoons ghee
- 3 large onions, chopped
- 4 cloves of garlic, grated or chopped finely
- 15 cm. ginger, peeled and grated
- 2-3 large tomatoes, peeled and cubed
- 4 teaspoons ground coriander
- 4 teaspoons ground cumin
- 5 teaspoons ground turmeric
- 1/2 cup of chopped coriander leaves
- some onion rings, red pepper, bell pepper
Preparation
- Mix the lamb with chili powder and salt and leave to marinate a bit.
- Heat the ghee on a medium flame and fry the onions golden yellow.
- Lower the flame. Add garlic and ginger and fry until the oil seperates.
- Add tomatoes, coriander powder, cumin, turmeric and coriander leaf and cook
until the tomatoes are mushy. Stir regulary.
- Add lamb and cover. Optionally add some water. Leave until the lamb is cooked
and tender (this will take a while!).
- Serve with some fried bell pepper and red pepper cut in pieces, and some
fresh onion rings.