Choyla

Spiced grilled meat salad with mustard oil - Newari specialty

• - 2 lbs boneless meat (buff, chicken, or duck)
• - 4 tablespoons mustard oil
• - 1 tablespoon cumin seeds, toasted
• - 5 dried red chilies
• - 1 tablespoon ginger, sliced
• - 4 cloves garlic
• - 1/2 teaspoon timur
• - 1/2 teaspoon turmeric
• - 1 teaspoon fenugreek seeds
• - 1/2 cup green onions, chopped
• - Salt to taste

1. 1

   Grill or roast the meat until cooked through with slightly charred exterior. Cut into bite-sized cubes.
2. 2

   Grind cumin, chilies, ginger, garlic, timur and turmeric with 2 tablespoons oil into a paste.
3. 3

   Mix the paste with meat cubes, adding remaining mustard oil gradually.
4. 4

   Heat a small pan, fry fenugreek seeds until dark. Add sliced garlic, fry until golden.
5. 5

   Pour this tempering over the meat.
6. 6

   Add green onions and toss well.
7. 7

   Serve at room temperature with chiura.