Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        cooked -- boneless roast beef
                        -- or lamb
                        -- cut in 1/4" slivers
     1/2  teaspoon      freshly ground black pepper
     1/2  teaspoon      cayenne pepper -- or to taste
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
     1/4  teaspoon      ground turmeric
   1      teaspoon      red wine vinegar
     1/2  teaspoon      salt -- plus 1/8 teaspoon
   3      tablespoons   vegetable oil
     1/2  teaspoon      cumin seeds
     1/2  teaspoon      black or yellow mustard seeds
  10                    fenugreek seeds -- optional
   1      small         green bell pepper -- cut in 1/8" slivers
   1      small         onion -- cut in fine
                        -- 1/2rings
   1      teaspoon      worcestershire sauce

Preparation:

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 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.