Beef Jhal Frezi

Serves 4. Can also make with lamb or pork.

Ingredients

• 350g (12oz) cooked boneless roast beef
• 3 tablespoons olive or groundnut oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon brown mustard seeds (the only ones I found in the supermarket were just called mustard seeds but they seem fine)
• 8 fenugreek seeds
• 100g (4oz) green bell pepper, cut lengthways into slivers 3mm thick
• 1-2 hot green chillies cut into long, thin slivers, do not remove the seeds
• 150g (5oz) onion, cut into thin half rings
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¾ teaspoon salt
• freshly ground black pepper

Method

1. Cut the cooked meat into slivers, about the same size as the pepper and onion bits are)
2. Put the oil in a large frying pan and set it over a medium-high heat. When it is very hot put in the cumin, mustard and fenugreek seeds.
3. As soon as the mustard seeds begin to pop - a matter of seconds - put in the green pepper, chillies and onion. Fry, stirring, till the onion has browned and the mass of vegetables has reduced.
4. Add the meat, Worcestershire sauce, ground cumin, coriander, turmeric, salt and pepper. Cook, stirring, over a medium-high heat for 3-4 minutes, until the meat has heated through. Taste for balance of seasonings, adding more of whatever you need