Jhal Frezee (Spicy Stir-Fried Curry)
A spicy Hindustani curry featuring meat that is partially roasted before being cooked with aromatic spices and water. This dish follows the Country Captain method with a focus on bold, fiery flavors.
Ingredients
- 2 pounds Veal shoulder, cut into pieces (Can substitute with lamb shoulder or chicken thighs)
- 3 tablespoons Ghee or vegetable oil (For frying)
- 2 large Onions, thinly sliced
- 1 teaspoon Ground turmeric
- 2 teaspoons Red chili powder (Adjust to taste for heat level)
- 1 tablespoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 1.5 teaspoons Salt (To taste)
- 0.5 cup Water
- 3 whole Fresh green chilies, slit lengthwise (Optional, for extra heat)
More recipes using Veal shoulder
Anglo-Indian
Veal Country Captain
A colonial-era curry featuring veal that's partially roasted before being simmered in a spiced curry sauce with onions, butter, and aromatic spices.
Anglo-Indian
Veal Doopiaja
A rich Anglo-Indian curry made with veal shoulder, simmered in a spiced gravy with onions and aromatic spices. This dish requires longer cooking than chicken to tenderize the meat.
Instructions
- 1Preheat oven to 400°F. Place the veal shoulder pieces on a roasting pan and roast for 15 minutes until lightly browned on the outside but not fully cooked through. Remove and set aside.
- 2Heat ghee in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 8-10 minutes.
- 3Add the minced ginger and garlic to the onions and fry for 1-2 minutes until fragrant. Then add turmeric, chili powder, ground coriander, ground cumin, and salt. Stir well and cook for 1 minute to toast the spices.
- 4Add the partially roasted veal pieces to the pan and stir to coat with the spice mixture. Add the water and green chilies if using. Stir well to combine.
- 5Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. If the sauce becomes too dry, add a few tablespoons of water.
- 6Remove from heat. Taste and adjust salt if needed. Serve hot with rice or Indian bread.
