Lamb jalfrezi is a very popular curry dish in the British curry houses. In British Indian restaurants and take away curry houses, you will find this dish - lamb jalfrezi. Lamb jalfrezi is a thick onion and tomato curry sauce prepared medium or spicy according to the order or taste of individuals. Additionally, bell peppers (capsicum), onions, green chillies and fresh tomatoes are added. Tomatoes are a must in jalfrezi curry to give its sweet and sour taste. In restaurants, they always prepare a basic curry sauce in advance, which they also use to prepare different kinds of dishes in order to serve the orders quickly. I have also prepared this basic curry sauce according to my taste - not to serve orders quickly but to get the restaurant style at home. From this basic curry sauce, you can prepare mutton bhuna, chicken bhuna, jalfrezi and sea food curries.
To prepare lamb jalfrezi, the first and most important thing is to use good tender meat on the bone, which will make the curry more flavourful and delicious. I have used lamb/mutton on the bone. They usually use boneless pieces in the restaurants for the customers, but the trick they have is to prepare a good stock that they use in the curry. I have cooked mutton/lamb curry separately (which is very easy to prepare) and added it to my basic curry sauce (need to prepare in advance) with additional spices and vegetables and cooked for few minutes. This results in a wonderful and aromatic jalfrezi dish. The mixing of the basic curry sauce and the prepared lamb curry gives the end product a thick texture and a good restaurant style curry consistency. Though this is the lamb jalfrezi curry, if the same curry is cooked for a few more minutes, the lamb jalfrezi curry sauce will become thicker and semi dry just enough to coat the lamb pieces and then it is called as lamb bhuna. I have served my mouth watering lamb jalfrezi with pulav made with nuts. You can also serve lamb jalfrezi with naan and jeera rice.
Preparation time: 15 mins (excluding the making of the basic curry)
Cooking time: 1 hour
Cuisine: British Indian
Spiciness: Medium hot
For jalfrezi curry
For lamb curry
For lamb jalfrezi