Mutton Jalfrezi by Chef Fauzia Recipe

Mutton Jalfrezi by Chef Fauzia Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes.


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For Pre Cooking Meat:
2 lbs. (900 grams) of Mutton or Lamb (dIced)
1/2 tsp. of Turmeric Powder (Haldi)
6 tbsp. of Curry Sauce
9 tbsp. of Cooking Oil

Remaining Ingredients:
2 ½ large Onions (finely chopped)
2 Red Chillies (Lal Mirch) (thinly slIced)
2 Green Chillies (Hari Mirch) (thinly slIced)
3 Tomatoes (thickly slIced)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
(chopped)
Salt (to taste)
3 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 tsp. of Garam Masala Powder
2 tsp. of Cumin Seeds (Zeera)
1 tsp. of Fenugreek Seeds (Methi)
1 tbsp. of Ground Coriander (Pisa Dhania)
1 ½ tsp. of Garlic Paste (Pisa Lasan)
1 ½ tsp. of Ginger Paste (Pisi Adrak)
4 tbsp. of Tomato Puree
1 cup (125 ml) of Curry Sauce
Clarified Butter (Ghee) or Cooking Oil (as needed)


How to make Mutton Jalfrezi by Chef Fauzia



Pre-Cooking Meat:
1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

Direction:
1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions.
2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently.
3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil.
4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.
Pre-Cooking Meat:
1) Heat oil in a pot. When oil is hot add in the curry sauce and turmeric powder and saute for 5 minutes. Add in the cubed lamb and 1 cup of water and simmer gently with the lid on for 20-30 mins (or until lamb is tender and done.) Once cooked drain off the sediment.

Direction:
1) Fry the chopped onions in clarified butter or oil in a frying pan over medium heat until translucent or golden brown. Meanwhile, take the ½ onion, half of the garlic & ginger, and a pinch of salt and cook this in cooking oil over a medium heat until it is dark brown. Add this to the other fried onions.
2) Put the cooking oil in a pot and gently fry the garlic, ginger, salt, red chilli powder, garam masala powder , cumin, fenugreek, ground coriander and tomato puree. Cook for approximately 3 minutes very gently.
3) Add in the sliced tomatoes and chillies and stir well. Add in the pre-cooked lamb and stir until it is thoroughly coated. Add in the onions (that were fried). Add 1 cup of curry sauce. Simmer gently for 10-15 minutes until the lamb is heated throughly and has absorbed the flavor from the spices. Skim off any excess oil.
4) Season to taste and add in the chopped coriander/cilantro leaves and red or green chillies.

Chef Fauzia Posted By: asma, Lahore

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