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28 November 2003 @ 09:57 pm
What to do with your left over roast beef - Beef Jhal Frezi (Instructions to scare my mother-in-law)  
I've tried this with beef and pork, and the recipe says lamb will work too - I can't see why chicken/turkey wouldn't. Amounts given serve 4 (according to the book I've got this out, and I do normally half it for the two of us), serve with rice.

  • 350g (12oz) cooked boneless roast beef
  • 3 tablespoons olive or groundnut oil
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon brown mustard seeds (the only ones I found in the supermarket were just called mustard seeds but they seem just fine)
  • 8 fenugreek seeds
  • 100g (4oz) green bell pepper, cut lengthways into slivers 3mm thick
  • 1-2 hot green chillies cut into long, thin slivers, do not remove the seeds
  • 150g (5oz) onion, cut into thin half rings
  • 1 teaspoon Worcestershire sauce (no idea if this is available in the US or what an acceptable substitute is)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¾ teaspoon salt
  • freshly ground black pepper
  1. Cut the cooked meat into slivers, about 5mm thick, 5mm wide and 7.5 cm long (yeah, about the same size as your pepper and onion bits are)
  2. Put the oil in a large frying pan and set it over a medium-high heat. When it is very hot put in the cumin, mustard and fenugreek seeds.
  3. As sson as the mustard seeds begin to pop - a matter of seconds - put in the green pepper, chillies and onion. Fry, stirring, till the onion has browned and the mass of vegetables has reduced.
  4. Add the meat, Worcestershire sauce, ground cumin, coriander, turmeric, salt and pepper. Cook, stirring, over a medium-high heat for 3-4 minutes, until the meat has heated through. Taste for balance of seasonings, adding more of whatever you need (I kinda just assume it's right, and it's always tasted nice).
8bit plastic love machine: vivigravilim on November 28th, 2003 02:23 pm (UTC)
Yes, we have Worcestershire sauce :)

Oooh, that sounds lovely.
Phlebasphlebas on December 1st, 2003 02:54 am (UTC)
I'd use several times as much cumin though.
Next up: Venison sausage vindaloo!