Spicy Lamb (Gosht Jalfry) Recipes

Ingredients :

5 tbsp vegetable oil

2 bay leaves

2 medium onions, chopped

2 tbsp chopped ginger

1 tbsp chopped garlic

500g lean lamb, cut into 1cm cubes

salt, to taste

4 tbsp plain yoghurt

4 tbsp single (light) cream

1 tbsp crushed coriander seeds

1 tbsp crushed red chili peppers

3 green chili peppers, chopped

2 tsp fenugreek leaves

1 tbsp chopped coriander (cilantro) leaves

Method :

Heat the vegetable oil in a large saucepan over a medium heat. Add the bay leaves and onion. Sauté until the onion is soft, then add the ginger and garlic. Sauté for 1-2 minutes. Now add the lamb and salt. Stir fry for 12-15 minutes, until the meat is well browned on all sides. (Add a little water if the lamb sticks to the bottom of the pan). Whisk the yoghurt and cream together. Slowly add this to the lamb, stirring continuously so that the sauce does not curdle. When the sauce starts to thicken, reduce the heat and add the coriander seeds, red and green chili peppers and fenugreek leaves. Serve hot, garnished with the coriander leaves.

This is an elegant dish from northern India. It is fairly easy to make and can be adapted to suit individual taste - mild or hot. It works equally well with beef.

Serves 4 - 6

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