1. Chopped and 1 cut into strips about ½ inch wide and 2 inches long 4 teaspoons finely chopped fresh hot chilies, preferably green 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh ginger root 1 teaspoon turmeric ¼ teaspoon ground cardamom 2 teaspoons salt ¼ teaspoon white pepper ¼ cup dry red or white wine ½ to ¾ cup niter kebbeh 2 pounds boneless sirloin steak, trimmed of excess fat, sliced ½ inch thick and cut into strips about ¼ inch wide and 2 inches long 2 cups finely chopped onions combine the 2 coarsely chopped green peppers and the chilies, garlic, ginger root, turmeric, cardamom, salt, white pepper and wine in the jar of an electric blender.
2. Blend at high speed for 30 seconds, then turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is a smooth puree.
3. In a heavy 10 to 12 inch skillet, heat ½ cup of the niter kebbeh over moderate heat until a drop of water flicked into it splutters instantly.
4. Browni the strips of beef in the skillet, a handful at a time, turning them about with a slotted spoon and regulating the heat so that they colour richly and evenly on all sides without burning.
5. As they brown, transfer the beef strips to a plate.
6. Pour the remaining fat in the skillet into a measuring cup and, if necessary, add enough additional niter kebbeh to make exactly ½ cup. Set aside.