What can I say about a Jalfrezi that hasn’t been said before ? Nothing…..as this is now the UK’s most ordered takeaway meal. I’ve made Jalfrezi’s that many times now I think I can make it now with my eyes closed. Just like any profession, the more you do the better you become almost robot like. I originally took this recipe from Dan Toombs aka The Curry Guy and now it’s engrained in my head.

For me this was perfect. Walked in from work on a Friday night just before 6pm, got changed then wondered into the kitchen to relax and shut off. Sadly with all the recent distractions I didn’t put my usual heart and soul into the photos.

Ingredients- 4 tbsp of rapeseed oil, 1 onion finely diced, 1 red pepper sliced into chunks, 2 green chillies finely diced, 2 tbsp of finely diced coriander stalks, 2 tbsp of garlic and ginger paste, 6 tbsp of tomato purée, 2 cups of pre-made base sauce, 2 tbsp of homemade curry powder, 1 tsp of chilli powder, lamb, 2 tomatoes cut into quarters, salt to taste, 1 tsp garam masala, coriander and green chillies cut in half to serve.

Method –

What I didn’t mention in amongst the ingredients is that I took the pack of diced lamb and marinated it in some shop bought tikka paste. I then heated a separate frying pan and fried off the lamb just to brown it, once it had taken on colour I removed it from the heat and allowed it to rest.

Then in my Karahi pan the rapeseed oil was heated, once nice and hot add the diced onion, coriander stalks, green chillies and chunks of red pepper and fry in the hot oil. Allow this to cook for a few minutes but they must retain their crunch.

Once they have taken on a nice colour add the garlic and ginger paste.

Mix all the ingredients together.

Add the tomato purée mix and stir well coating everything.

Quickly followed by the curry powder and chilli powder.

Then again following this quickly add a cup of the base sauce. A quick stir then leave this to come to a quick sizzle. The sauce will nicely caramelise on the sides of the pan, so much flavour is in this caramelised sauce.

Once the sauce has taken a nice colour, scrape the caramelised sauce into the pan and reintroduce your lamb.

Allow this to simmer for 5 minutes. About 2 minutes before serving add the quartered tomatoes.

As the tomatoes take on heat on hold their firmness finish the dish with the garam masala, chopped coriander, halved green chillies & salt. Give it a good stir then serve. I

I served mine with steamed basmati rice. the good thing about this dish is in real speed if you’ve done your prep the whole meal takes 20 or so minutes to cook.

Thank you for reading my ramblings. I actually started to write this post over a week ago but my head has been distracted. Even now I’m not happy with my ramblings as it’s not had my full focus but I’d rather put something down. I have another two recipes to blog about then I think I’ll take a step back for a bit. Need to regain focus on everything. Thanks again if you have read this until the end.