Lamb Jalfrezi with Ghee

Serves 8

  • This dish does well as a warming curry for a dinner party, but it can also be halved to feed four.
  • 2 ¾ lbs trimmed, cubed, boneless shoulder or leg of lamb (alternately, buy 3 ½ lbs bone-in shoulder or leg of lamb, remove bone and trim)
  • 2 tablespoons vegetable oil
  • 2 jars Maya Kaimal Jalfrezi Curry
  • 4 tablespoons melted Ghee: Indian Clarified Butter
  • Preheat oven to 350°F.
  • Cut lamb into 1 ½” chunks. In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium. Add the cubed lamb and brown lightly on all sides.
  • Add both jars of Maya Kaimal Jalfrezi Curry and stir well to coat the meat and pick up any browned bits from the pan. Bring to a boil, then cover and place in a 350°F oven. Cook for 1 hour undisturbed.
  • Remove from oven, uncover and stir. If the sauce is thin, remove lid to allow sauce to reduce and thicken. Return pan to oven and cook until meat is fork-tender, another 30 minutes or more. Sauce should be thick.
  • Just before serving, drizzle the lamb with the melted ghee. Serve with basmati, brown rice, quinoa, couscous, or even mashed potatoes.

 

 

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