Tag Archives: Jalfrazie Lamb


JALFREZIE or Fry as its name suggests, is a rich and fiery hot dish, prepared with any meat, Chicken, Pork and lots of chilies.  Jal Frazie originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices and chillies

In the earlier days, Wild Boar, Venison, Wild Fowls, Duck and Rabbit were made into the Devil fry or Jalfrezie. This dish goes well with Rice and Pepper Water or Bread. 


Left over Lamb or any roast cut into medium size pieces

2 onions sliced finely

1/2 teaspoon turmeric powder

2 tablespoons oil

1 or 2 teaspoons chillie powder depending on n how hot you want it

3 Red chillies broken into bits

A few Curry Leaves (optional)

Salt to taste

½ teaspoon spice powder or garam masala powder

2 teaspoons tomato sauce or tomato ketchup

1 tablespoon Worcestershire sauce

Heat oil in a pan and sauté the onions, red chillies and curry leaves till the onions turn to golden brown.

Toss in the pieces of roast meat and all the other ingredients and mix well. Close the pan with a lid and cook on low heat for about for about 7 to 10 minutes till the meat has absorbed the Flavours.

Add a teaspoon of ghee or butter and fry till all the gravy dries up and the dish is dry.

Serve with bread or pepper water and rice