Beef or Lamb Jhal Faraizi

• 3/4 pound boiling potatoes
• 2 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1 medium onion, cut into 1/3-inch dice
• 23 fresh hot green chilies (such as birds-eye), chopped
• 3/4 pound roasted beef or lamb, diced
• 1 teaspoon salt
• Freshly ground black pepper

1. Boil the potatoes ahead of time and then leave them to cool.
2. Peel them and then cut them into 1/3-inch dice.
3. Pour the oil into a large, preferably nonstick frying pan and set over medium-high heat.
4. When hot, put in the cumin seeds.
5. Let them sizzle for 5 seconds.
6. Add the onions, potatoes, and green chilies.
7. Turn heat to medium.
8. Stir and fry for about 5 minutes or until the onions turn somewhat translucent.
9. Now add the meat, salt, and lots of black pepper.
10. Stir and mix for a minute.
11. Turn the heat down slightly so it is on medium low.
12. Press down on all the ingredients in the pan with a spatula to form a flat cake that covers the entire bottom.
13. Let the bottom brown for about 15 minutes.
14. You can shift and turn the pan slightly so that all of the bottom browns evenly.
15. Break up the cake and serve hot.

potatoes, olive, cumin seeds, onion, chilies, beef, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/beef-or-lamb-jhal-faraizi-373810 (may not work)