Jalfrezi
Adapted from BBC Good Food
Ingredients
1 kg lamb or chicken, chopped
Tomato Gravy
3 tbsp vegetable oil or ghee
6 chillies, chopped
2 tsp cumin seeds
8 garlic cloves, sliced
2 tsp salt
8 fresh tomatoes, chopped
1 tsp turmeric
4 Tbsp thick Yoghurt
Jalfrezi Fry
1 tsp salt
1 to 2 tbsp sugar
2 tbsp vegetable oil
4 onions, cut into chunks
2 red peppers, cut into chunks
2 green peppers, cut into chunks
2 tsp cumin seeds
2 tomatoes, chopped into chunks
2 chillies, chopped
2 Tbsp Curry Powder (Garam Masala)
Method
Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy. Can use pressure cooker and then blend with stick blender.
Add the meat and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 20-30 minutes on a low heat until it is soft and tender. When using a tough meat like warthog, I use the pressure cooker again to speed things up.
In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch.
Stir in the curry powder for added body and depth.
Once the lamb or chicken is cooked and the sauce has reduced stir in the fried vegetable mix.
Notes
Try this Indian restaurant chicken jalfrezi (interesting idea with curry base)
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