Beef Jalfrezi, Maybe Korma, Maybe Bhuna

Maybe I don’t know. You see sometimes recipes from the web or a book are a bit of a pain in the rear. All that ‘2 tbsps of this’ and ‘1/2 ounce of that’ leads me to wondering whether the writer really measured all these things out.

I mean have you ever followed a recipe faithfully,  tasted the end result, and been left wondering ‘Did they ever actually eat this pile of crap’?

So, with a big pile of left-over roast rib from Boxing Day (don’t worry I didn’t make this creation yesterday or anything) I decided to ‘do a curry’. The result certainly looks enticing, at least I think so….


Now I have collected a ridiculous array of spices over the past few months. So I got ’em all out and selected, mostly at random, some:

  • Turmeric
  • Paprika
  • Cardamom pods
  • Chilli powder
  • Madras curry powder
  • I also found some coriander seeds but didn’t use these as I can’t grind them enough to get rid of the husky shells

To this I added:

  • about 1/2lb of cooked rib roast (fat removed)
  • 1 punnet mushrooms
  • 6 tomatoes
  • 3 tbsps tomato puree
  • 1 tin chopped tomatoes
  • 4 small onions
  • 3 cloves garlic
  • thumb sized piece of ginger
  • 1/2 tub single cream
  • 3 fresh red chillis
  • 1 yellow pepper
  • Massive dash of wed wine

Altogether the ingredients look something like this:


The beer is obviously an essential element of this dish, although none of it made it to the pan. Now first off chop up the chillis, garlic and ginger and fry very gently to soften up (don’t brown):


Add the veg and spices and continue to cook:


Add the meat and pour in the wine:


Add the tomato (tinned and paste) stir in and let cook on a low heat for half an hour, adding liquid of your choice (beer, wine, spirits, water if you must) to stop it drying out.


Once done to your liking, add the cream. Now we tip over into indulgence mode: we go from a straight curry into the realm of rich and creamy. This dish doesn’t fit the standard British curry house definition of any one particular variation. It’s just creamy, spicy and meaty!


Serve with some rice and a chutney-type condiment of your choice:


You see that beer? It made it to the end of the cooking process. Get in!

18 thoughts on “Beef Jalfrezi, Maybe Korma, Maybe Bhuna

  1. I hate whenever I follow a recipe exactly word for word and the end product tastes awful. Your curry looks great, though! We don’t eat much curry around here, but I suddenly have a craving!

  2. This is definitely superb on all levels! Good for the beer making it until the end. Love the finished product. Looks like a competition on Master Chef with Gordon Ramsey!! Love it!!!

  3. The images are amazing! They look like they are staight out of a food magazine. The curry looks delicious, and Imarvel at the design of your rice cake. Herbs and spices should be handled exactly like you did with this recipe.

  4. Recipes are only guides for the home cook. Make it the way you like it. Exact ingredients are important for quantity food production, both commercial and noncommercial due to consistency and health issues. Your curry looks good – who gives a s___ if it doesn’t fit a category? You get the food scrounge award for today!

  5. This looks amazing! Yeah, I hardly ever measure any seasonings (unless it’s baking) so it’s really hard to tell someone else how much of something to add! I guess the more you cook the more you just go with it and it turns out!

  6. So TRUE! Grab some spices and go for it. BTW, I’ve been gone for a bit with computer troubles, and I really like the new layout! Happy New Year, and keep the great recipes sprinkled with reality and humor coming.

  7. Yum!

    I have friends who have ghost written cookbooks. They actually do measure every little thing out. It’s kind of infuriating, they say, because they spend most of their time running after the celebrity chef, trying to make them stop and let them measure how much of what they are putting in something.

    The chefs don’t measure anything.

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