Easy Lamb Jalfrezi

This quick and easy Lamb Jalfrezi recipe is packed with flavor! I use boneless lamb and pair it with bell peppers and onions in a spicy tomato-based curry sauce. Be sure to serve it with naan bread to soak up all the delicious sauce. You’ll also find instructions for slow cooking and using a pressure cooker.

I’m a big fan of Indian cuisine, and lamb jalfrezi is a classic favorite at British Indian curry houses. You can find some version of this dish in almost every Indian restaurant in the UK.

In traditional restaurant-style jalfrezi recipes, the ingredients are stir-fried, but I’ve made this version simpler so you can whip it up on busy weeknights.

I like to take a laid-back approach to cooking my lamb jalfrezi, letting it slow-cook in the oven. This way, you get tender lamb and a rich, flavorful curry sauce. Plus, I’ve included slow cooker and Instant Pot options if that’s more your style.

Why You’ll Love This Lamb Jalfrezi:

• Homemade curries are healthier! There’s no excess oil, salt, or sugar in this spicy sauce.
• This recipe is super flexible—if there’s a spice you don’t like, just leave it out.
• It’s gluten-free, so it’s great for anyone with celiac disease or following a gluten-free diet.

Ingredients for Lamb Jalfrezi:

• 2 lb Boneless Lamb – cut into bite-sized pieces
• 1 tbsp Olive Oil – or any vegetable oil
• 1 Onion – thinly sliced
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Turmeric
• 1 tsp Garam Masala
• ½ tsp Chili Powder – adjust according to your spice preference
• 2 Jalapeno Peppers – halved, seeds removed and chopped
• 2 Bell Peppers – any color, sliced
• 3 cloves Garlic – minced
• 1 inch Fresh Ginger – grated
• 14 oz Canned Diced Tomatoes
• 2 tbsp Tomato Paste – or tomato puree in UK
• Sea Salt and Black Pepper – to taste

Optional garnish

• 1 tbsp Fresh Cilantro (Coriander) – chopped
• Jalapeno Peppers – thinky sliced

How to Make Lamb Jalfrezi – Step-By-Step:

Oven Cooking:

1. Brown the boneless lamb pieces in olive oil in a large ovenproof pan over medium heat. If needed, do this in batches to avoid overcrowding. Set the browned lamb aside.
2. In the same pan, cook sliced onions until soft and brown, then add the ground spices and give them a stir until fragrant.
3. Add sliced bell peppers (and jalapenos for extra heat) and cook for another 5 minutes. Then, toss in minced garlic and grated ginger and sauté for a minute.
4. Return the browned lamb to the pan, along with the tinned tomatoes, tomato paste, and 1 cup of water. Bring everything to a boil, then cover the pan.
5. Bake in the oven for 1½ to 2 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking, and check after 90 minutes. If the lamb isn’t tender enough, let it bake a bit longer, checking every 30 minutes.
6. Garnish with fresh cilantro and thinly sliced jalapenos for some extra heat.

Slow Cooker/Crockpot:

1. Follow all the same steps as the oven method, browning the meat and sautéing the veggies and spices either on the stove or using your slow cooker’s sauté function.
2. Add the remaining ingredients to the slow cooker and give everything a good stir.
3. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
4. For maximum flavor, be sure to sear the meat first—it makes a big difference.

Instant Pot:

1. Use the sauté function in your Instant Pot to follow all the oven steps until you’ve added all the ingredients.
2. Close the lid and cook on manual high pressure for 40 minutes (I recommend about 20 minutes per pound of meat). After cooking, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

Frequently Asked Questions:

• What does Jalfrezi mean?
  Jalfrezi is a Bengali curry. “Jal” means spicy or hot, and “frezi” means to fry, so it’s a “hot-fry” dish.
• Is this Lamb Jalfrezi recipe authentic?
  This is an easier version of a lamb jalfrezi. While it’s not a quick stir-fry like traditional jalfrezi, it keeps the key ingredients: bell peppers, onions, tomatoes, and spices.
• What cut of lamb is best for curry?
  I recommend boneless lamb shoulder for its flavor and tenderness, perfect for slow cooking. Boneless leg or diced braising lamb also works well.

Variations & Substitutions for Lamb Jalfrezi:

• I used diced boneless lamb, but you can use lamb shanks—just adjust the cooking time.
• This curry sauce works great with chicken, beef, or even a mix of veggies—just adjust cooking times accordingly.
• If you like it extra spicy, toss in more chili powder or red pepper flakes.
• Feel free to add more veggies or leafy greens like spinach or kale to the curry sauce.

Tips & Tricks for Making Lamb Jalfrezi:

• Leftover curry tastes even better the next day, so if you can, let it sit overnight in the fridge.
• If you find lamb a bit fatty, the fat will solidify when chilled, so you can easily remove it before reheating.
• This dish freezes well, so it’s perfect for meal prep. Just make double the recipe, eat half, and freeze the rest for a later meal.
• To refresh frozen or reheated curry, toss in some fresh cilantro before serving.
• If you’re in a rush, use pre-chopped onions and pre-minced garlic and ginger to save time.

How to Serve Lamb Jalfrezi:

Classic sides are steamed basmati rice and naan bread—perfect for soaking up the curry sauce. For something different, try coconut rice with lime. Cauliflower rice is a great low-carb option.

I also like to serve a bowl of freshly sliced red chilies on the side, so those who like their curry spicier can add more heat.

How to Reheat Lamb Jalfrezi:

Curry is a great make-ahead dish! Just let it cool before storing it in the fridge. The flavors will actually get better overnight. When you’re ready to eat, simply warm it up gently on the stove until piping hot.

How to Freeze Lamb Jalfrezi:

After cooking, let the curry cool completely, then store it in an airtight container. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, defrost thoroughly and heat it up until it’s hot all the way through.