Ingredients:
12 ozs cooked, boneless roast beef or lamb -- cut in
1/4" slivers
1/2 tsp freshly ground black pepper
1/2 tsp red pepper -- or to taste
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp red wine vinegar
1/2 tsp salt, plus 1/8 teaspoon
3 tbsps vegetable oil
1/2 tsp cumin seeds
1/2 tsp black or yellow mustard seeds
10 fenugreek seeds -- optional
1 sm green bell pepper -- cut in 1/8" slivers
1 sm onion -- cut in fine 1/2rings
1 tsp Worcestershire sauce
Serves 2
Method:
Cut cooked meat into 1/4" wide slices. Now stack
slices together and cut them into 1/4 slivers.
Combine black pepper, cayenne, cumin , coriander,
turmeric, vinegar, 1/2 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 n 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.