This dish is a specialty of the mixed-race Anglo-Indian community and probably started out as a way to use up leftover roasts of lamb or beef. When there were no leftovers and there was a craving for the dish, fresh meat was diced into small pieces and boiled with a little salt and ginger until it was tender, and this was used instead. These days you can buy roast beef from a delicatessen (ask them to cut 1/3-inch slices—you will just need a few) and use those, or make use of leftover meats. There are many versions of the jhal faraizi, most being stir-fries of julienned meat, onions, and both hot and sweet peppers. Jhal means heat from hot chilies, so chilies are an essential ingredient, either in their fresh green form or their dried red form. I found the version below in an old, thin Anglo-Indian cookery book in Calcutta, and this is the version I like best. It is like a hash, only it is spicy! You may serve this at breakfast with or without eggs or by itself with a salad.
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