Mutton Jalfrazi (Jalfrezi) Recipe

Ingredients:

• 800g Diced Mutton
• 4 Cups/1200ml Water or Mutton or Lamb Stock
• 2 Small white onions finely chopped
• 2 Teaspoons Ginger Puree
• 2 Teaspoons Garlic Puree
• 200g Butter Ghee
• 1 Teaspoon Turmeric Powder
• 4 Teaspoons Mild Curry Powder
• 4 Teaspoons Chilli Powder
• 1 Teaspoon Garam Masala Powder
• 1 Teaspoon whole Sizzling Seeds
• 12 Green Finger Chillies sliced in half
• 1 Tin Chopped Tomatoes
• 2 Tablespoons Tomato Puree
• Roughly chopped fresh coriander leaves to garnish

If you would like to buy all of the above spices please add them to your basket. You can remove any spices or products which you already have from the basket.

Cooking Method for Mutton Jalfrazi

Serves 4

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Mutton stir in well.

Add the fresh chillies

Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally.

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.