Lamb Jalfrezie


Tender chunks of boneless Beef or lamb cooked in a light spiced thick gravy then tempered with a fry up of chunky onions, green and red peppers and tomatoes.

 Serves 6

Preparation and cooking Time 1 hour


1 kg tender Beef or lamb cut into small pieces

3 green chillies chopped

1 tomato chopped finely

1 teaspoon chillie powder

1 teaspoon pepper powder

2 teaspoons ginger garlic paste

½ teaspoon turmeric powder

1 teaspoon cumin powder

Salt to taste

3 large onions sliced roughly

1 large capsicum / bell pepper cut into chunks

1 red capsicum / pepper cut into chunks

2 tomatoes chopped into chunks

4 Dry red Chillies broken into bits

1 teaspoon cumin seeds

3 teaspoons of either cooking oil,  ghee or butter

Cook the meat with the green chillies, chopped tomato, chillie powder, pepper powder, cumin powder, turmeric powder, ginger garlic paste and a little salt in sufficient water till tender. Simmer till the gravy is quite thick.

Heat the oil or butter / ghee in another pan and fry the dry red chillies, sliced onions, tomatoes, green and red peppers for a few minutes. Add the cooked meat and mix well. Simmer for just a couple of minutes to allow the meat to dtaw in the flavours of the peppers. Turn off the heat.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.


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