Recipe for Mutton Jalfrezi

Recipe for Mutton Jalfrezi

Recipe for Mutton Jalfrezi - how to make Mutton Jalfrezi - Mutton Jalfrezi Recipe | Tips on - Find TipsLamb Jalfrezi

Serving: 6-8 persons
Prep Time: 25 minutes
Cooking Time: 50 minutes


1 kg of lamb, made into cubes
5 large sized onions, made into cubes
1 tbsp of ginger-garlic paste
7-8 green chilies, finely chopped
4 tomatoes, finely chopped
1 1/2 cup of yogurt
1 tbsp of red chili powder
1/2 tsp of turmeric powder
1/2 tbsp of cumin powder
1/2 tbsp of coriander powder
3 sticks of cinnamon
6 cloves
4 cardamom
1 tsp of sugar
2 tsp of poppy seeds
8 tbsp of ghee
Salt to taste
6 tsp of chopped cilantro leaves


Wash the lamb pieces thoroughly by placing under running water. Put in a mixing bowl. Grind together half of the cinnamon sticks, the cloves and cardamoms. Add to the lamb pieces along with some salt. Rub the spices on the lamb so that they may enter the meat. Cover the bowl and keep aside for about 20 minutes. Put the mutton pieces in a pressure cooker with about 3-4 cups of water and cook till the meat becomes soft. When done remove from heat and drain.

In a deep-bottomed pot heat 2 tbsp of ghee and add the green chilies, half of the onions, poppy seeds and ginger-garlic paste. Fry till the onions become translucent. Now remove from the pot and transfer to a blender along with the curd and the rest of the cardamoms, cinnamons and cloves. Blend well so that it becomes a smooth paste.

Now heat the rest of the ghee in the same pot and add the remaining onions. Fry till they become tender and then add the curd-onion paste. When the oil begins to separate from the gravy add the tomatoes. Cook for about 5 minutes and add the chili powder, sugar, coriander, cumin and turmeric powders to it. After a minute remove from heat and add the lamb and salt and combine thoroughly. Heat a little with 1/4 cup of water. Serve hot with chopped cilantro leaves spread all over. Serve with Pulao or Biriyani.

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