This is my current version of a Jalfrezi. It is based on merging aspects of all the different Jalfrezi recipes and information I could find both here on the forum as well as on the Web. It has currently been tested successfully with the Saffron curry base (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html)), but any other mildly-spiced base should work equally well, however you may need to add up to 1 tsp of salt to the final dish. I make both a chicken and lamb version of this dish, depending on my mood and who it's for, with equally good results.
AST's Chicken/Lamb Jalfrezi
200ml curry base
3 tbsp vegetable oil
1/4 cooking onion, chopped
1/4 green pepper, sliced
1/4 red pepper, sliced
1/2 tomato, sliced into 4 wedges
2 tbsp minced garlic (approx 2-4 cloves, depending on their size)
60-80g pre-cooked lamb or chicken
60ml of broth from pre-cooked meat
1 heaped tbsp tomato puree
8 small green chillies, sliced as desired
2 heaped tsp extra hot chilli powder
1/4 tsp amchoor
1 large pinch of dried methi leaves
2 1/4 tsp spice mix (see note 1)
2-3 tsp lemon juice
METHOD
Heat a heavy pan on high heat until hot. Add the oil to the pan and let it heat to just before smoking. Add onion, garlic, peppers and chillies and stir-fry until the onion begins to change color. Add the spice mix and amchoor to the pan and fry, being careful not to burn them, until you can't breathe and then continue to cook them a bit longer, adding a little base if necessary.
Add the curry base and stir to evenly mix the spices and vegetables with the base, ensuring that none of the vegetables stick together and there are no clumps of spice. Stir in the tomato paste. When mixed well, add in the pre-cooked meat and broth. Stir to cover the meat in the sauce, bring back to the boil and reduce the heat to medium. After about 5 minutes, stir in the dried methi and tomato wedges. Reduce to desired consistency (approx 5 minutes).
Stir in lemon juice, sprinkle with coriander leaves (freshly chopped or dry) and serve.
Note 1:
Any "restaurant style" spice mix can probably be used here, depending on personal preference. I have developed my version of this dish using an individual portion of "Haldi's Takeaway" Spice Mix as relayed by Haldi and used by the takeaway where he gets all his demos. For this dish, you may use:
"Haldi's Takeaway" Spice Mix (Individual Portion)
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp paprika
1/2 tsp Madras curry powder
1/4 tsp ground cumin
VARIATIONS
The amount of chillies and chilli powder should be varied to taste. I've found that this works for me, but when I make it for my guests, I cut the chillies down to 2-3 and use between 1/2 and 3/4 tsp of extra hot chilli powder.
With the Saffron curry base, no additional salt is required. However, other bases may require the addition of salt to fully bring out the flavor in this dish. I would not add over 1 tsp, even if the base has no salt at all.
For a drier version of this dish, reduce the amount of curry base used between 50-80ml.
(http://atownley.org/images/cooking/saffron_base1/jalfrezi_in_pan-2008-01-25_AST.jpg)
Finished Lamb Jalfrezi, Ready to Serve