BEEF / LAMB JALFRAZIE
Tender chunks of boneless Beef or lamb cooked in a light spiced thick gravy then tempered with a fry up of chunky onions, green and red peppers and tomatoes.
Preparation and cooking Time 1 hour
1 kg tender Beef or lamb cut into small pieces
3 green chillies chopped
1 tomato chopped finely
1 teaspoon chillie powder
1 teaspoon pepper powder
2 teaspoons ginger garlic paste
½ teaspoon turmeric powder
1 teaspoon cumin powder
Salt to taste
3 large onions sliced roughly
1 large capsicum / bell pepper cut into chunks
1 red capsicum / pepper cut into chunks
2 tomatoes chopped into chunks
4 Dry red Chillies broken into bits
1 teaspoon cumin seeds
3 teaspoons of either cooking oil, ghee or butter
Cook the meat with the green chillies, chopped tomato, chillie powder, pepper powder, cumin powder, turmeric powder, ginger garlic paste and a little salt in sufficient water till tender. Simmer till the gravy is quite thick.
Heat the oil or butter / ghee in another pan and fry the dry red chillies, sliced onions, tomatoes, green and red peppers for a few minutes. Add the cooked meat and mix well. Simmer for just a couple of minutes to allow the meat to dtaw in the flavours of the peppers. Turn off the heat.
Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.