Wild Boar Choyla

Smoked wild boar marinated in seasoned mustard oil - a Newari delicacy

• Main:
• - 3 lbs piece of wild boar with fatty skin (pork can be substituted)
• Rub:
• - 2 tablespoons curry powder
• - 1 teaspoon turmeric
• - 1 teaspoon chili powder
• - 1 teaspoon timur (Szechwan pepper)
• - 1/2 teaspoon grated nutmeg
• - Salt and Pepper
• Choyla Marination:
• - 4 tablespoons mustard oil
• - 1 tablespoon cumin seeds, toasted
• - 5 red chilies, julienned
• - 3 cloves garlic, halved
• - 1-in ginger, sliced
• - 1/2 teaspoon turmeric
• - 1/4 teaspoon asafetida
• Garnish:
• - 1 teaspoon fenugreek
• - 10 cloves garlic, thinly sliced
• - 2 tablespoons mustard oil
• - 1/2 cup green onions

1. 1

   Boil meat in salted water for 15-20 minutes. Drain. Coat with rub ingredients, set aside for 10 min.
2. 2

   Smoke-grill until skin is crispy. Cut into 1/2-in. cubes with skin attached.
3. 3

   Blend cumin, chilies, garlic, ginger, turmeric with oil into paste. Mix with meat, adding mustard oil gradually.
4. 4

   Heat oil, fry fenugreek until dark. Add sliced garlic, fry until light brown. Pour over meat. Add green onions and toss. Serve with rice.