Tag Archives: Lamb Jal frezie


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


Meat Jhalfrazie


Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.


1 kg tender Beef or Lamb cut into small pieces

3 large onions sliced

1 large capsicum / bell pepper cut into small pieces

1 teaspoon chillie powder

1 teaspoon pepper powder

1 teaspoon ginger garlic paste

½ teaspoon turmeric powder

Salt to taste

4 Dry red Chillies broken into bits

2 teaspoons ghee or butter

3 tablespoons oil

Boil the meat with turmeric powder and a little salt in sufficient water till tender. Drain and keep aside.

Heat oil in a pan and fry the onions and capsicum for about 3 minutes.

Add the cooked meat, potatoes and all the ingredients and mix well. Simmer till the gravy dries up. Stir fry till the oil leaves the sides of the pan.

Meat JhalfrazieHeat the ghee in another pan and fry the dry red chillies for a minute or so.

Turn off the heat and pour over the Beef.

Serve as a side dish with rice and pepper water or with bread or rotis / chappatis.