Jhal Frezee
A spicy Anglo-Indian stir-fry dish made with leftover cold meat, onions, and chilies, quickly cooked in ghee. The name 'Jhal Frezee' (or Jalfrezi) means 'hot fry' and was a popular way to use up leftover roasted meats during the British Raj.
Ingredients
- 1 lb Cold cooked mutton, beef, or veal, cut into small squares less than 1 inch (Bones removed; use leftover roasted or boiled meat)
- 2 large Onions, thinly sliced (Original calls for 'large quantity')
- 3 whole Green chilies, cut up (Adjust to taste; use fresh green chilies)
- 1 tsp Salt
- 2 oz Ghee (About 4 tablespoons; can substitute with butter or oil)
More recipes using Cold cooked meat
Instructions
- 1Cut the cold cooked meat into small squares less than 1 inch, removing all bones. Thinly slice the onions. Cut up the green chilies into small pieces.
- 2In a large bowl, combine the cut meat, sliced onions, cut chilies, and salt. Mix well to distribute the salt evenly.
- 3Warm the ghee in a large frying pan or skillet over medium-high heat until melted and hot.
- 4Add the meat, onions, chilies, and salt mixture to the hot ghee. Stir constantly and fry over medium-high heat until the onions are completely tender and beginning to brown, about 12-15 minutes. Keep stirring throughout to prevent burning and ensure even cooking.
- 5Once the onions are tender and the meat is heated through, remove from heat and serve immediately with rice or bread.
