1kg escalopes of leg of lamb (reasonably thick cut - this slow cooks for a while)
2 tablespoons vegetable oil
2 large onions finely sliced
1 clove garlic, crushed
1 cm ginger, grated
5 green chillies, thinly sliced
1 tsp fenugreek seeds
2 x 390g cartons of passata
Salt and pepper
Fresh coriander, chopped
This needs to be done in two phases: the curry paste and the the jalfrezi itself.
Here’s what you do:
Step 1 - Thoroughly mix all the curry paste ingredients together in a bowl, coat the lamb with the curry paste. If you have time, the meat will benefit from marinating in the paste for a few hours.
Step 2 - Cover the bottom of a frying pan with oil and set on a high heat. Fry the meat until it is sealed and browned all over. Reduce the heat and cook for another 5-10 minutes.
Step 3 - Heat some oil in separate saucepan and fry the onions.
Step 4 - Add into the saucepan the remainder of the paste, the garlic, ginger, chillies, fenugreek, passata and tomato puree and cook for 5 minutes. Season with salt and pepper to your own taste.
Step 5 - Stir in the lamb and simmer on a low heat for at least an hour. After about 40 minutes you’ll need to scoop fat off the top (even with a nice lean bit of lamb it is such a fatty meat) Scatter chopped coriander leaves on top and serve. Serve with the accompaniment of choice such as naan bread or chapatti.
That gives you the basic recipe, but here are some extra tips should you need them:
Option 1 - If you can, make this the day before. The flavours will develop nicely stop tomato from being a dominant flavour.