Spiced Lamb and Pepper Stir-Fry — Lamb Jalfrezi
A vibrant stir-fry of seared lamb and crisp peppers tossed in a tomato-onion masala with green chilli and a tangy ginger lift.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut lamb into 1-inch strips; toss with 0.5 tsp salt and black pepper. Cut onion into 1-inch petals and bell peppers into 1-inch squares. Cut tomatoes into 1-inch wedges. Julienne fresh ginger and chop coriander. Mix Kashmiri chilli powder, ground coriander, cumin, turmeric, and tomato paste in a small bowl.
Sear
Heat 2 tbsp oil in a large wok or skillet over high heat until shimmering. Add lamb in a single layer, sear 5 minutes turning once, until edges are deeply golden and lamb is 80% cooked. Remove and set aside.
Saute
Add remaining 1 tbsp oil to the pan over high heat. Add onion and peppers, stir-fry 2–3 minutes until edges char but vegetables remain crisp. Lower heat to medium, add ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades.
Build
Add tomato wedges, spice mix, and remaining 0.5 tsp salt. Cook 3 minutes on medium, stirring, until tomatoes soften but hold shape. Splash in 160ml (2/3 cup) hot water, stir to lift masala, cook 2 minutes until lightly thickened.
Finish
Return lamb with juices and julienned ginger. Toss 3 minutes on medium until fork-tender and masala clings. Remove from heat, stir in garam masala. Garnish with fresh coriander and plate with basmati rice, naan, lemon wedge, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.