Ingredients

• 340g/12oz roast beef or roast lamb
• cooked and boneless
• ¼ tsp freshly ground black pepper
• ¼ - ½ tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground turmeric
• 1 tsp red wine vinegar
• salt
• 3 tbsp vegetable oil
• ½ tsp cumin seeds
• ½ tsp black or yellow mustard seeds
• 10 fenugreek seeds (optional)
• 115g/4¼oz green pepper
• deseeded and cut
• lengthways
• into 3mm slivers
• 140g/5oz onions peeled and cut into fine half-rings
• 1 tsp Worcestershire sauce

Directions

• Cut the cooked meat into 5 mm slices. Stack a few slices together at a time and cut into 5 mm slivers. This does not have to be done too evenly.
• Combine the black pepper
• chilli powder
• ground cumin
• ground coriander
• turmeric
• vinegar
• ½ tsp salt and 2 tb water in a small cup. Mix and set aside.
• Put the oil in a large frying pan over medium-high heat.
• When hot
• put in the cumin
• mustard and fenugreek seeds.
• As soon as the mustard seeds begin to pop
• put in the green pepper and onion. Stir and fry until the onion has browned quite a bit and the mass of vegetables has reduced.
• Sprinkle about 1/8 tsp salt over the top and stir.
• Add the meat and the spice mixture from the cup. Stir rapidly on the same medium-high heat for a minute or so until the meat has heated thorough.
• Add the Worcestershire sauce and stir to mix.