Ingredients

• 340g/12oz small floury potatoes
• unpeeled
• 2 tbsp olive or rapeseed oil
• ½ tsp whole cumin seeds
• 1 medium onion
• cut into 7mm/â…“in cubes
• 2-3 fresh
• hot green chillies (such as bird’s-eye chillies)
• chopped
• 340g/12oz leftover roast beef
• 7mm/â…“in cubes
• 1 tsp salt
• freshly ground black pepper
• 3 tbsp olive or rapeseed oil
• â…› tsp ground asafoetida
• ¼ tsp whole cumin seeds
• ¼ tsp whole mustard seeds
• 400g/14oz trimmed broccoli florets
• ½ tsp salt
• ¼ tsp cayenne pepper
• 3 tbsp olive oil
• generous pinch ground asafoetida
• ½ tsp whole brown or yellow mustard seeds
• 560g/1¼lb peeled and de-seeded butternut squash
• cut into 2.5cm/1in pieces
• ¾-1 tsp salt
• 1½ tsp caster sugar
• â…›-¼ tsp cayenne pepper
• 1 tbsp plain yoghurt
• 2 tbsp chopped fresh coriander

Directions

• For the beef jhal faraizi
• boil the potatoes in a pan of salted water and set aside to cool. Once cool
• peel them and cut into 7mm/â…“in cubes.
• Heat the oil in a large frying pan
• preferably non-stick
• over a medium-high heat. When hot
• add the cumin seeds. Let them sizzle for five seconds
• then add the onion
• cooked potatoes and chillies.
• Lower the heat to medium and stir-fry the mixture for 4-5 minutes
• or until the onion has softened and is translucent. Add the beef
• salt and lots of freshly ground black pepper
• then stir-fry for a further minute.
• Reduce the heat to medium-low. Press down on all the ingredients in the pan with a spatula to form a flat cake that fills the pan. Continue to cook for 12-15 minutes
• turning the pan so that the bottom of the ‘cake’ browns evenly. Keep warm.
• For the karhai broccoli
• heat the oil in a karhai (or lidded wok or frying pan) over a medium-high heat.
• When the oil is hot
• add the asafoetida
• cumin and mustard seeds (be aware of mustard seeds popping out of the pan into your eyes). As soon as the mustard seeds begin to pop
• add the broccoli. Stir-fry for one minute
• then add the salt and cayenne pepper.
• Pour in four tablespoons of water and bring the mixture to a simmer. Cover the pan with a lid
• lower the heat until the mixture is simmering gently and cook for 7-8 minutes
• or until the broccoli is just tender
• stirring now and then.
• Meanwhile
• for the sweet-and-sour butternut squash
• heat the oil in a lidded pan over a medium heat. When hot
• add the asafoetida and mustard seeds. As soon as the seeds start to pop - a matter of seconds - add the squash.
• Stir-fry the squash for 2-3 minutes
• or until the pieces just start to brown. Add 50ml/2fl oz water
• cover the pan with a lid
• lower the heat and cook for 8-10 minutes
• or until the squash is tender.
• Add the salt
• sugar
• cayenne pepper and yoghurt. Stir until well combined and cook
• uncovered
• over a medium heat
• until the yoghurt mixture has warmed through. Stir in the fresh coriander.
• To serve
• break up the the beef jhal faraizi into four equal portions and serve it hot with the karahi broccoli and squash.