Lamb Jalfrezi

Jalfrezi is an Indian dish that can range from mildly spicy to eye-watering. After not being able to tolerate spicy foods growing up, I trained myself to eat very spicy foods. That said, this recipe has nice heat without causing tears or needing a tissue. If lamb isn’t available, substituting some chuck roast would also work well.

We used our handy tagine for this recipe, but it will cook just as well in a crock pot. Enjoy with cauliflower rice, a cool cucumber salad, or on its own!

Ingredients
1 C coconut cream
2 Tbsp Apple cider vinegar
1.5 lbs lamb shoulder, chopped into bite sized cubes
1 Tbsp curry powder
1 tsp chili powder
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
5 cloves garlic
1 small onion
2 Tbsp ghee
1 can diced tomatoes, drained
1 C green bell pepper
1 C red bell pepper
3 red chilis cut in half, on a diagonal

Method

Blend coconut cream, apple cider vinegar, and dried spices into a bowl. Toss cubed lamb into the seasoning, and allow to marinate for at least 1 hour.

When ready to cook, melt ghee in your tagine or crockpot over medium heat. Simmer onion and garlic, stirring regularly, for 3 minutes until onion is mostly translucent and garlic is lightly browned.

Add marinated lamb and stir together, and allow to simmer for 5 minutes.

Add bell peppers, tomatoes, and chilis. Reduce heat to low, cover, and simmer for 45 minutes.

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