Slice the cooked meat into 5mm slivers.
Combine black pepper, chilli powder, ground cumin, coriander, turmeric, vinegar, 2.5ml salt, and 30ml water.
Heat the vegetable oil in a large frying pan over medium-high heat.
Add the cumin, mustard, and fenugreek seeds once the oil is hot.
Add the green pepper and onion when the mustard seeds pop.
Stir and fry vegetables until the onion has browned.
Sprinkle roughly 0.6ml salt over the vegetables and stir.
Add the meat and spice mixture to the pan.
Stir rapidly for one minute until the meat is heated through.
Mix in the Worcestershire sauce and serve.