I’m happy gauging a restaurant based on the quality of its Jalfrezi. I often plump for chicken, as I’ve had a few bad lamb ones, but lamb would be preferable. whenever we get one of a tired sunday evening we’ll share a third main of tandoori lamb which helps spread the risk and make the leftovers even more worth it.
All of that said, In a restaurant I generally check the chef’s recommendations for something that sounds both hot and full of green chillies. I was very let down on Saturday, mind, when the Lamb Kalia I ordered, based on this description: “Spring lamb cooked with spring onions, green chilli, garlic and fresh ginger juice”, had literally no green chilli in it whatsoever. Sad.