The word Gosht is a Persian word and loosely refers to any kind of read meat cooked till tender. It can be mutton, lamb or beef. This particular version of Jalfrezi is made with beef and is another one of my Simmer Sauce Solutions. The vegetarian version of this recipe, made with paneer, potatoes, peppers, peas, and cauliflower is equally delicious. Here is how doctored up a store-bought simmer sauce to make dinner in under an hour.
1.5 lbs of cubed stew meat (I used beef)
1 medium red onion, red pepper, and green pepper–diced
1 tsp of olive oil
3/4 tsp of salt
1/2 tsp of chili powder
1/4 tsp of cayenne powder
1 tsp of ground cumin
1/2 tsp of garam masala
1/2 tsp of sugar
1, 15oz jar of Patak’s Jalfrezi simmer sauce
Heat olive oil in a heavy bottom pot and add the beef. Make sure the beef is at room temperature and dry–otherwise it will not brown. Fry on high for about 5 minutes
Once the meat starts to turn light brown, add in all the spices except for the sugar and garam masala.
Sautee the beef on medium-high. Chop the vegetables during this process.
Add the veggies, to the beef and continue to saute on medium-high heat till the vegetables are soft.
Add the who jar of the jalfrezi simmer sauce. Fill the jar with water, rinse our ever last bit of the sauce and add the liquid to the pot.
Cover and simmer on medium-low heat for 20 minutes, stirring every 10 minutes to make sure nothing sticks to the bottom.
After about 20 minutes, check to see if the beef is fork-tender. At this point add the sugar and garam masala and simmer for another 10 minutes on low heat.
Serve hot with basmati rice!