3.4/5 rating (163 votes)

Lamb Jalfrezi

Lamb with Peppers

  • Heat Hot
  • Serves 4
  • Prep 20 mins
  • Cook 40 mins

Tender chunks of lamb cooked in a spicy tomato gravy then finished with a fry up of chunky onions, peppers and tomatoes and fresh garam masala.

Hari says

The Jalfrezi cooking style is all about the quick frying process used to  finish the dish with thick chunks of onion, pepper and tomatoes.

With a lamb jalfrezi you have to take your time to ensure the lamb cooks through, is nice and tender, and has soaked up all the tang from the fresh tomato sauce. I like to turn up the chilli level a bit with this dish because I think it works better with the meat. A big dish with some big flavours – enjoy!

  • Ingredients
  • Method
  • 400-600g lamb shoulder, trimmed and chopped

Tomato gravy

  • 2 tbsp vegetable oil
  • 4 chillies, chopped
  • 1 tsp cumin seeds
  • 4 garlic cloves, sliced
  • 1 tsp salt
  • 4 fresh tomatoes, chopped
  • ½ tsp turmeric

Jalfrezi fry

  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 1 onion, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 tsp cumin seeds
  • 1 tomato, chopped into chunks
  • 2 chillies, chopped
  • 1 tsp garam masala


  1. Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
  2. Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick gravy.
  3. Add the lamb and stir to coat the pieces. Reduce the heat and place the lid on the pan and leave to cook for 30-40 minutes on a low heat until it's soft and tender. 
  4. In a separate pan heat some oil and add the cumin seeds, once fragrant stir in the chunky onions and peppers, tomato and the chilli then stir fry. You can cook these as much or as little as you like. I prefer mine with a bit of a crunch.
  5. Stir in the garam masala for added body and depth.
  6. Once the lamb is cooked and the sauce has reduced stir in the garam masala fried vegetable mix.

Nutritional information

Typical values* per Serving
Fat (g)24
of which saturates (g)7
Carbohydrates (g)7
of which sugars (g)3
Fibre (g)2
Protein (g)29
Salt (mg)859
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Kristian


    11 January 2017 at 10:44 |
    Hi Hari. Lovely recipe thanks. Personally I make a little more gravy and use some cardamon pods (I just can't help it!) But thats just how I like it. Also, thank you your pronouncing turmeric properly. Everyone says tumeric and it winds me up. Lol. Anyway, thanks again.


    • Hari Ghotra

      Hari Ghotra

      12 January 2017 at 15:26 |
      Hi Kris its great to hear that you are adding your own personal twists - that just what cooking is about! Thanks so much for taking the time to comment and use the website. Hari


  • albert


    09 September 2016 at 10:08 |
    made this last night and was well received my good lady
    this will become a regular in our house
    thank you


    • Hari Ghotra

      Hari Ghotra

      12 September 2016 at 14:26 |
      Hi Albert That's great - your good lady has very good taste!! Thanks for cooking the recipe and sharing your feedback. Let me know what else you try! Cheers Hari


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Hari Ghotra