We are eating the last of the beef we got from Dr Louise, from cattle grazed on Askernish Machair. I made this last week, so easy. It is from #CookforSyria, a recipe book that I bought two years ago. The website link also tells you a little bit more about the creation of CookforSyria, a celebration of Syrian food culture, and a fund-raiser for Unicef.
This dish is meant to be cooked in a single pot, as part of a barbecue, picnic or other al-fresco dining event.
- 500g beef, cubed
- 100g suet, beef fat or other cooking fat
- 2 aubergines, cubed
- 2 green peppers, chopped
- 2 small onions, sliced
- 300g cherry tomatoes, halved
- 125ml of Arak (or Raki, or Ouzo)
- salt and pepper
- In the pot, cover the beef in cold water, bring to the boil and simmer for 45 minutes. Any stock that is produced can be used for other dishes.
- Take the beef out of the water, and reserve the stock for another day. In the pan, fry the beef fat for a few minutes then add the chopped vegetables and the beef. Add a few spoonfuls of the stock from earlier.
- Cover and leave to simmer for 25 minutes, and then add the Arak, and simmer for a further five minutes.
- Serve with flat bread and/or rice.
I had no idea that Jhal Faraizi was designed to use up left-overs. In fact, this recipe is almost like stovies, but with more meat, and green Chillies. Madhur Jaffrey’s book Curry Easy gives a short history of the origins of the dish, which originated in Bengal. Some versions have a sauce, but this is more pared back, and quick and easy. I didn’t have any left-over potatoes or beef, so this version includes cooking from scratch.
- 4 medium floury potatoes
- 2 tbsp rapeseed oil or other vegetable oil
- 1/2 tsp cumin seeds
- 1 onion, peeled and chopped
- 2 fresh hot green chillies, chopped finely
- around 350g beef (could be left-overs) – diced
- 1 thumb-sized piece of ginger, roughly sliced
- Salt and pepper
- Boil the potatoes whole, and then set aside to cool
- Poach the beef in some water and ginger, for around 20 minutes, then strain and remove the ginger. I kept the liquid back and used it as stock in another recipe.
- When the potatoes are cool, peel them and cut into small dice.
- Put the oil in a large frying pan, and heat. When the oil is hot, add the cumin seeds and let them sizzle briefly.
- Add the onion, potatoes and chillies, then turn the heat down a bit, and stir, cooking until the onions are translucent, around five minutes.
- Add the meat, a good pinch of salt and lots of black pepper. Stir and mix for a minute, and turn the heat down very low. Press the mixture down into the pan and then cook gently for around 15 minutes.
- We had this with poached eggs on top.