Mutton Jalfrezi

 

INGREDIENTS FOR PRE-COOKING MEAT:

• 2 lbs. (900 grams) of Mutton or Lamb (diced)
1/2 tsp. of Turmeric Powder
6 tbsp. of Curry Sauce
9 tbsp. of Cooking Oil

REMAINING INGREDIENTS:

• 2 ½ large Onions (finely chopped)
2 Red Chillies (thinly sliced)
2 Green Chillies  (thinly sliced)
3 Tomatoes (thickly sliced)
A bunch of Fresh Coriander/Cilantro Leaves 
(chopped)
Salt (to taste)
3 tsp. of Red Chilli Powder (or to taste)
2 tsp. of Garam Masala Powder
2 tsp. of Cumin Seeds
1 tsp. of Fenugreek Seeds
1 tbsp. of Ground Coriander 
1 ½ tsp. of Garlic Paste 
1 ½ tsp. of Ginger Paste 
4 tbsp. of Tomato Puree
1 cup (125 ml) of Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)

DIRECTIONS FOR PRE-COOKING MEAT:

1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

 

METHOD:

1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions.

2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, Fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently.

3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated thoroughly and has absorbed the flavor from the spices. Skim off any excess oil.

4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.