Made from leftover roasted lamb or beef and boiled potatoes, Jal Farazi (jahl fur-ah-zee) is a quickly made and economical dish. Serve with chapattis, yogurt and chutney.
4 tablespoons vegetable oil
2 onions, sliced
1 garlic clove, crushed
1-inch piece fresh root ginger, peeled and finely chopped
2 green chillis, finely chopped
1 teaspoon turmeric
1 teaspoon mustard seeds
1 ½ lb. lamb or beef, cooked and cut into
1 lb. potatoes, peeled, boiled and cut into
1 teaspoon salt juice of ½ lemon
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring Jagnjeci But is a tomato, wine and herb flavoured lamb dish from Yugoslavia. Serve it with sauteed potatoes and green beans for a super meal. occasionally, for 7 minutes. Add the ginger and chillis and fry for 2 minutes. Stir in the turmeric and mustard seeds and fry for 1 minute, stirring frequently.
Add the meat, potatoes and salt. Stir well, turning the meat and potatoes until they are well mixed with the spices. Stir in the lemon juice and a spoonful or two of water if the mixture is too dry. Continue cooking for 3 to 5 minutes, or until the mixture is quite dry and thoroughly hot.