- Mix the ground cumin, ground coriander, turmeric and garam masala in a bowl and add the lamb cubes. Stir well to coat the lamb cubes and cover. Refrigerate for at least 30 minutes.
- Heat the oil and ghee in a pan, and fry the lamb cubes in two batches until brown. Remove the lamb cubes from the pan.
- In the same pan, add the onion, chillies, garlic and ginger and fry for 2 minutes until lightly browned.
- Over a low heat, add all the spices, salt and sugar and stir for a few minutes.
- Add the tinned tomatoes, stock and purée, stir well and add the lamb cubes and bring to the boil.
- Put a lid on the pan and simmer for approximately 1 hour 30 minutes, or until the lamb is tender.
- Ten minutes before serving, quickly fry the peppers and onion in the oil until lightly charred, then add the tomatoes and cook for a few minutes. Stir into the curry just before serving. Thicken if required by mixing the cornflour with a little water and adding to the curry.
- Serve with a dollop of natural yogurt, chopped coriander and rice.
Welsh Lamb jalfrezi
- Prep time 30 mins
- Cook time 1 hrs 45 mins
- Serves 4
Ingredients
- 650g PGI Welsh Lamb cubes (shoulder or boneless neck)
To coat the lamb:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
For the curry sauce:
- 1 tbsp oil
- 1 tbsp ghee
- 1 large onion, sliced
- 3 green chillies, seeded
- 2 tsp ginger, grated
- 4 garlic cloves, crushed
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp salt
- 1 tsp sugar
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato purée
- 300ml lamb or vegetable stock
- 1 tbsp cornflour to thicken (if required)
Vegetables to finish the curry:
- 1 tbsp oil
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- Handful of cherry tomatoes, halved, or 2 tomatoes, quartered
To finish:
- Natural yogurt
- Fresh coriander, chopped