Chef Rick Takhar · Ashiana Tandoori
JALFREZI MAY be an example of the influence Chinese cooking has had on Indian cuisine in the big cities of India. This style of dish combines meats stir-fried in oil with curry and other spices. A healthy recipe, jalfrezi can be mild like many stir fries (without the chilies) or fiery hot like many curries (with the chilies added). Take away the meat, and jalfrezi becomes a vegetarian delight. Serve this dish with Indian breads, such as naan or chapatti, or with basmati rice.
6 oz cauliflower, roughly chopped
2 medium Russet potatoes, skin on, roughly chopped
1 large carrot, roughly chopped
3 Tbsp vegetable oil
1 lb lamb tenderloin, in 1-inch dice
1 Tbsp cumin seeds
2 bay leaves
1 large onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
1 Tbsp tomato paste
1 tsp white sugar
2 to 4 green chili peppers (optional)
1 tsp turmeric
2 medium tomatoes, chopped
4 oz crimini mushrooms, quartered
½ cup green peas (fresh or frozen)
2 Tbsp chopped fresh cilantro
PLACE CAULIFLOWER, POTATOES and carrots in a microwave-safe container, cover and cook for 5 minutes on high. Drain and discard any liquid from the container and set aside.
In a large saucepan, heat 2 Tbsp of the vegetable oil on medium-high. Add lamb and cook for 3 minutes. Using a slotted spoon, transfer meat to a large plate.
Add the remaining 1 Tbsp vegetable oil to the pan, then stir in cumin seeds and bay leaves. When the spices start to sizzle, 20 to 30 seconds, add onions and cook for 3 to 4 minutes or until golden brown. Add garlic, ginger and tomato paste, stir and cook for 2 minutes. Stir in sugar, chili peppers and turmeric and cook for another minute. Return lamb to the pan, add tomatoes and ¼ cup water, stir and cook for 1 minute. Reduce the heat to medium-low, cover and simmer for 5 minutes.
Add mushrooms and peas and mix well. Stir in the reserved vegetables and cook for 2 minutes. Transfer the curry to a large serving bowl, garnish with cilantro and serve immediately.