Leftover Roast Beef Jalfrezi
Leftover Roast Beef Jalfrezi is a traditional Anglo-Indian recipe from the 1860s for a for a classic dry curry of leftover roast beef in an onion, chilli and stock base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Leftover Roast Beef Jalfrezi.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesBeef RecipesFusion RecipesBritish Recipes
This is a traditional Anglo-Indian recipe redacted from the volume:
THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
Original Recipe
44.—Jhal Frezee
Cut up into small squares, of less than an inch, either cold mutton, beef, or veal, rejecting the bones;
add a large quantity of sliced onions, some chilies cut up, and a tspful of salt. Warm a chittack,
or two ounces of ghee, and throw it into the meat, onions, chilies, and salt, and allow to simmer, or
fry, stirring the whole while, until the onions are quite tender.
Modern Redaction
This Victorian version of a jalfrezi is quite different from the modern version, in that there's no real gravy. Though the recipe is found on a section on country captain, so I've added just a little stock, country captain style to my version of the recipe.
Ingredients:
6 onions, sliced into thin strips
400g leftover roast beef, cut into pieces
6 red chillies, sliced or chopped
1 tsp salt
100ml meat or vegetable stock
60g ghee
Method:
Place a pan over night heat, reduce the heat to medium high and add the ghee. When the oil is hot add in the onions and fry for 5 minutes. Now add in the salt, meat and chillies and fry for about 4 minutes more or until the onions are nicely browned and soft.
Pour over the stock, bring to a simmer and continue cooking for 5 minutes until the liquid has almost evaporated and the gravy is thick.
Serve garnished with dry or sliced fresh chillies and accompanied by rice.
Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.
