Lamb Jalfrezi

Dah lama simpan resepi aunty Finie ni. Akhirnya, baru-baru ni berjaya juga membuatnya. Mula-mula tu terkejut juga, banyaknya bawang dalam resepi ni... hehehe... rupanya bawang goreng tu yang menambahkan kelazatan masakan ni. Tak percaya cubalah. Aunty, saya kopipes resepi aunty kat sini, minta halal ye. Terima kasih banyak2 sebab konsi resepi lamb jalfrezi yang sedap ni kat blog aunty.

Lamb Jalfrezi (Finie's version)

Ingredients:

Oil

1 kg lamb

10 onions finely sliced
2 onion finely chopped

2 teaspoons garlic, ginger and green chilli ground/paste

mild curry powder

1 teaspoon garam masala

half a tin of tomato soup

water

salt

coriander

Methods:

1. In a bowl, marinate the lamb with some curry powder and turmeric for about 10 minutes. (Unfortunately I don't measure the curry powder. I just make sure they cover up the lamb).
   
2. Meanwhile, fry the 10 onions until golden and caramelized. Leave it aside.
   
3. Then, use half of the oil to fry the marinated lamb.
4. Stir the lamb on and off and make sure to put the lid on, in between the stirring. After about half and hour, toast the lamb from the oil and leave it aside.
5. Next, used just enough of oil to fry the chopped onions until soft.
   
6. Then, pour the tomato soup and the garlic, ginger and green chili paste.
7. Fry for 2-3 minutes, then add in the fried lamb and the fried onions.
   
8. Add some water, just enough to cover the lamb.
   
9. Put the lid on, and cook the lamb on slow fire for about one and half hour. Make sure to keep stirring it, on and off. The gravy should not be too thick or runny.
   
10. Half an hour before the cooking time ended, season it with some salt.
    
11. Add the garam masala ten minutes before the cooking time ended and garnish with csome fresh coriander.
12. Nice to eat with pilau rice, boiled rice, naan, bread or anything that you prefer.
    

Finie's tips: This dish must not be cook in rush as the nice lamb curry or jalfrezi need to be slow cook to ensure the taste of the lamb mix well with the curry. Two hours on the slow fire will also reduced the lamb's smell which some of us don't like.

Enjoy!