INGREDIENTS:
250-450g thinly sliced lamb fillets, or strip loin (fat trimmed off), or schnitzel, or thinly sliced beef rump
Approximately 3-4 tbsp oil
1 tsp dried oregano
1 tsp coriander
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
¼ tsp salt
1 tbsp flour
Freshly ground pepper
METHOD:
1. Cut thinly about 0.6cm into pieces 3cm by 5cm.
2. Combine all other ingredients and mix well, in a plastic bag.
3. Put meat into bag and shake well.
4. Heat oil on moderate heat. Place beef/lamb in pan one at a time. Turn meat slowly until lightly browned, without overcooking.
5. Remove meat and place on handy towels or in a sieve to drain. Repeat process again until cooked and serve hot with a sidesalad or on a hot bed of pasta mixed with a tin of tomato pureé.
Serves 2-4 persons