Jhal Faraizi is a quick and easy Indian dish. It’s a tasty way to spice up leftover roast (beef, pork, lamb, etc.). Madhur Jaffrey made it with leftover roast beef on BBC’s Saturday Kitchen recently. I had all the necessary main ingredients and it seemed pretty easy to prepare. So, it was and we had it for dinner one evening.. 🙂
- 340g small floury potatoes, unpeeled
- 2 tbsp rapeseed or sunflower oil
- ½ tsp whole cumin seeds
- 1 medium onion, cut into 7mm cubes
- 3 fresh hot green chillies (e.g. bird’s-eye chillies), chopped
- 340g leftover roast beef, cut into 7mm cubes (I used some roast shoulder of pork)
- 1 tsp salt
- freshly ground black pepper
- Cook potatoes in a pan of salted water and set aside to cool. Once cool, peel them and cut into 7mm cubes.
- Heat oil in a large non-stick frying pan, over a medium-high heat. When hot, addd cumin seeds. Let them sizzle for 5 seconds, then add onion, potatoes and chillies.
- Lower heat to medium and stir-fry mixture for 4-5 mins, or till onion has softened and is translucent. Add beef, salt and lots of freshly ground black pepper, then stir-fry for a further minute.
- Reduce heat to medium-low. Press down on all ingredients in pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 mins, turning pan so that bottom of “cake” browns evenly.
Madhur served the jhal faraizi with karhai broccoli and sweet-sour squash. I served mine with some steamed white rice and stir-fried runner beans. It was pretty good. 🙂
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