Chhoyela

Method

Grill or roast the cubed meat over charcoal or under a hot grill until charred and cooked through, approximately 12-15 minutes, turning occasionally. Heat oil in a large pan and add cumin and fenugreek seeds, allowing them to crackle briefly. Add the roasted meat, followed by ginger, garlic, and green chillies, stirring well for 2-3 minutes until fragrant. Sprinkle turmeric powder and add the chopped onions, cooking until the onions become translucent and the mixture is heated through. Finish by adding lemon juice, fresh coriander leaves, and salt to taste, tossing everything together for a final minute. Serve warm as a traditional starter or appetiser.