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Easy Lamb Jalfrezi

This quick and easy Lamb Jalfrezi recipe is packed with flavor. I use boneless lamb meat and pair it with bell peppers and onions in a spicy tomato based curry sauce. Make sure you serve it with a side of naan bread for mopping up the delicious lamb jalfrezi curry sauce. Instructions are also included for slow cooking and pressure cooker.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 397 kcal

Ingredients
 
 

  • 2 lb Boneless Lamb - cut into bite-sized pieces
  • 1 tbsp Olive Oil - or any vegetable oil
  • 1 Onion - thinly sliced
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
  • ½ tsp Chili Powder - adjust according to your spice preference
  • 2 Jalapeno Peppers - halved, seeds removed and chopped
  • 2 Bell Peppers - any color, sliced
  • 3 cloves Garlic - minced
  • 1 inch Fresh Ginger - grated
  • 14 oz Canned Diced Tomatoes
  • 2 tbsp Tomato Paste - or tomato puree in UK
  • Sea Salt and Black Pepper - to taste

Optional garnish

  • 1 tbsp Fresh Cilantro (Coriander) - chopped
  • Jalapeno Peppers - thinky sliced

Instructions
 

To Oven Cook

  • Preheat the oven to 300ºF/150ºC
  • Heat the olive oil in a large Dutch oven or oven proof pan over a medium heat.
  • Add the lamb pieces to the hot pan to brown them. Stir to turn until all sides are sautéed. You may need to do this in two batches so you don't over crowd the pan.
  • Transfer the lamb to a plate once browned, cover and set aside.
  • Add the sliced onions to the same pan and sauté until they soften and turn golden brown, around 8 minutes. Stir occasionally to ensure even cooking.
  • Add the ground coriander, cumin, turmeric, garam masala and chili powder. Stir until fragrant.
  • Add the sliced bell and jalapeno peppers and cook for a further 5 minutes.
  • Add the minced garlic and grated ginger to the pan. Sauté for another minute.
  • Add the browned lamb back to the pan along with the canned tomatoes, tomato puree and 1 cup of water.
  • Bring to a boil and then cover the pan.
  • Bake in the oven for around 1½ to 2 hours or until the lamb is fork tender. Stir occasionally to prevent sticking.
  • Start checking at 90 minutes. If the lamb is not tender enough, allow it to bake for longer, checking after 30 minutes.

To Cook in Slow Cooker/Crockpot

  • Follow all the oven cooking steps including browning the meat and sautéing the vegetables and spices in a separate pan on the stove or using the sauté function on your crockpot.
  • Add all the remaining ingredients to the slow cooker pot, giving everything a good stir to combine. Cover with a lid and cook on HIGH for 4 hours or LOW for 6 hours. 
    Don't skip the step of searing the meat, as it does make a difference to the flavor of the finished dish.

To Cook in an Instant Pot

  • Use the inner pot and sauté function in place of the pan to follow all of the oven cooking steps until all of the ingredients are added.
  • Close the lid and cook on manual high pressure for 40 minutes (I allow 20 minute per pound of meat). Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release. 

To Serve

  • Garnish with fresh cilantro leaves and thinly sliced jalapeno pepper for extra heat.

Nutrition

Calories: 397kcalCarbohydrates: 14gProtein: 48gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 147mgSodium: 362mgPotassium: 1127mgFiber: 4gSugar: 7gVitamin A: 2189IUVitamin C: 90mgCalcium: 79mgIron: 6mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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