Jhal Fireze - Beef With Onion And Green Pepper

Course : Curry
Serves: 4
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12 ounces cooked -- boneless roast beef or lamb cut in 1/4 inch slivers
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper -- or to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon red wine vinegar
1/2 teaspoon salt -- plus 1/8 teaspoon
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon black or yellow mustard seeds
10 medium fenugreek seeds -- optional
1 small green bell pepper -- cut in 1/8 inch slivers
1 small onion -- cut in fine 1/2 rings
1 teaspoon worcestershire sauce

Preparation / Directions:

Cut cooked meat into 1/4" wide slices. Now stack slices together and cut them into 1/4 slivers. Combine black pepper, cayenne, cumin , coriander, turmeric, vinegar, 1/2 teaspoon salt and 2 tablespoons water in small cup. Mix and save. Put the oil in a large frying pan over medium-high heat. When oil is hot put in cumin, mustard and optional fenugreek seeds. As soon as the mustard seeds begin to pop, put in the bell pepper and onion. Stir-fry until onion has browned quite a bit and mass of vegetable mass reduced. Sprinkle about 1/8 teaspoon salt over top and stir. Add meat and spice mixture form cup. Stir rapidly for a minute or so until meat has heated through. Add Worcestershire sauce and stir to mix.

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