• sandrabrandalise


COOKBOOK: Woman’s Day recipe

This was such a great Indian meal! Jalfrezi is a curry based dish which originated in Bengal. What I have since learnt is that Bengal has been split and part of it sits as a province in Pakistan and the other half is now part of India. A bit of history there for you! A curry based dish which was delicious. I love lamb, my favourite meat, therefore this was going to always be a hit for me!


Serves 4

600g lamb leg steak, cut into large strips

1 tablespoon of curry paste

3 tablespoons of coconut oil

300g pumpkin, peeled and cubed

1 onion, thinly sliced

2 cups basmati rice

1 red capsicum seeded and chopped

2 cloves of garlic, crushed or chopped finely

2 tablespoons of ginger, chopped finely

6 cups chicken stock

A good handful of parsley, chopped finely

Toss lamb in curry paste until all combined and lamb is completely coated.

In a pot of hot water, add the pumpkin and simmer for 8-10mins. Drain well and set aside

In a saucepan, heat 2 tablespoons of coconut oil. Cook steak until cooked through to your choice.

Remove and keep warm.

In a deep saucepan, heat 1 tablespoon of coconut oil, add the onion and stir fry until just soft. Add the capsicum and stir fry for a further min. Add the pumpkin, garlic and ginger. Add the rice to this mixture. Add stock in three batches, every 4mins. If it looks like its too dry by the 10th min, add a little extra stock. It should be taken off the heat by 12 min (unless the rice needs a little extra)

Let it stand for 5mins

Pile a spoon of rice on the place and serve lamb over it. Ready to be served.

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