Ingredients
To make Lamb Jalfrezi, you'll need:
- 800g cooked brown basmati rice
- 3 tbsp. vegetable oil
- 800g lamb fillet, diced
- 2 onions, finely chopped
- 1 tbsp. garlic cloves, finely chopped
- 1 tbsp. ginger, finely chopped
- 1 green chilli, finely chopped
- 240g tinned tomatoes, finely chopped
- 2 tsp. turmeric
- 2 tsp. ground cumin
- 2 tsp. garam masala
- 300ml low fat plain yoghurt
- Salt and freshly ground black pepper to taste
Method
- Pour some water into a pan until it’s around two-thirds of the way full, then pop in the uncooked rice.
- Over a low heat, cook the rice for 35 minutes, then drain and set to one side.
- Pour 2 tablespoons of oil in a large frying pan and place over a medium heat.
- When the oil’s hot, fry the lamb pieces for 5 minutes, ensuring that they brown all over.
- Drain any excess oil on a piece of kitchen roll, and set the lamb pieces to one side.
- Pop the remaining tablespoon of oil in a frying pan and place over a medium heat.
- Allow the oil to heat up, then throw in the onions, garlic, ginger and chilli.
- Fry for 3 minutes, ensuring that the mixture is golden and soft.
- Throw in the tomatoes, turmeric, ground cumin and garam masala, stir thoroughly, and allow to simmer for 5 minutes.
- Add the lamb pieces and enough water to cover them.
- Stir the pieces thoroughly, cover the pan, and allow the mixture to simmer for 30 minutes.
- Mix in the yoghurt and season to taste with salt and freshly ground black pepper.
- Serve on a bed of brown basmati rice and enjoy!
Nutritional Facts (Per Serving)
Calories 685 | Total fat 40g | Saturated Fat 11g | Carbohydrates 55g | Fibre 0.5g | Protein 70g
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