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Ingredients
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Quantity
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Cooked – boneless roast beef or lamb
– cut in ¼” sivers
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12 ounces
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Freshly ground black pepper
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½ tsp
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Cayenne pepper
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½ tsp or to taste
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Ground cumin
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1 tsp
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Ground coriander
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1 tsp
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Ground turmeric
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¼ tsp
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Red wine vinegar
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1 tsp
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Salt
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½ tsp + 1/8 tsp
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Vegetable oil
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3 tbsp
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Cumin seeds
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½ tsp
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Black or yellow mustard seeds
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½ tsp
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Fenugreek seeds – optional
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10
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Green bell pepper – cut in 1/8” silvers
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1 small
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Onion – cut in fine ½ rings
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1 small
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Worcestershire sauce
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1 tsp
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Cut cooked meat into ¼ " wide slices. Now stack slices
together and cut them into ¼ slivers. Combine black pepper, cayenne, cumin ,
coriander, turmeric, vinegar, ½ teaspoon salt and 2 tablespoons water in small
cup. Mix and save. Put the oil in a large frying pan over medium-high heat.
When oil is hot put in cumin, mustard and optional fenugreek seeds. As soon as
the mustard seeds begin to pop, put in the bell pepper and onion. Stir-fry
until onion has browned quite a bit and mass of vegetable mass reduced.
Sprinkle about 1/8 teaspoon salt over top and stir. Add meat and spice mixture
form cup. Stir rapidly for a minute or so until meat has heated through. Add
Worcestershire sauce and stir to mix.
