Lamb Jalfrezi
Lamb Jalfrezi
Lamb Jalfrezi
Spiced tender lamb cooked in a hot onion sauce with onions and peppers.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideSpiced tender lamb cooked in a hot onion sauce with onions and peppers.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideHeating
Microwave for 3–4 minutes, stirring halfway, or warm gently in a pan for 5–7 minutes. Times vary by microwave, so always heat until piping hot throughout.
Collection & Delivery
Click & collect from Lye (DY9) or Kingswinford (DY6). Local delivery from our Lye kitchen on Fridays and Saturdays — check your postcode.
Flavour Profile
Origin
Bengal, India (British Raj)
Jalfrezi originated in British India, a culinary innovation from the Bengal region. It emerged as a way to use up leftover cooked meat, stir-fried with fresh chillies, onions, and tomatoes, reflecting both Indian and European influences.
An immediate warmth that builds steadily, peaking with a satisfying heat across the palate, and leaving a pleasant, lingering glow.
A pungent and fiery aroma, with sweet undertones of bell peppers and a savoury depth from slow-cooked lamb.
Chef's Tips
- —Serve with warm naan bread or fluffy basmati rice to soak up the rich, spicy sauce.
- —Garnish with fresh coriander leaves and a squeeze of lime juice just before serving to add a burst of freshness and zing.
- —For an extra layer of flavour, caramelise the onions slowly until deeply golden before adding other ingredients.
Pairs With
Did You Know?
The name 'Jalfrezi' is believed to derive from the Bengali word 'Jhal Murgi,' meaning 'spicy chicken,' or from the Urdu 'Jhal Parhezi,' meaning 'suitable for a diet' (though ironically, it's quite rich!).
Perfect For
Goes well with
