Lamb Jalfrezi

One of my all-time favourites using our popular medium spiced curry sauce
  1. Cut up your Lamb into bitesize chunks and fry off to seal. We would suggest between 100g and 150g of meat per person, or 500g per pot of sauce will make a meal for four.
  2. Pour in our Jalfrezi sauce (available here) and continue cooking until the meat has fully cooked through
  3. Boil your favourite rice
  4. Garnish with fresh coriander and cream if you like. Serve with Naan bread, Rice and one of our delicious chutneys.

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