Beef Choila

Cut 600 g of lean beef into strips about 2 cm thick, rub with 0.5 tsp turmeric and salt to taste, and let sit for 10 minutes.

Arrange the meat on a grill rack and char it over hot coals or under a broiler preheated to 230°C, 5–7 minutes per side, until well browned and cooked to at least 71°C internally.

Let the meat rest for 10 minutes, then cut it into small pieces; thinly slice the red onion and chop the fresh cilantro.

Pound the ginger, garlic, cumin, timur pepper, dried chili powder and a pinch of salt in a mortar into a coarse paste, then mix it with the beef, onion and half of the cilantro.

Heat the mustard oil in a small pan until it just begins to shimmer, add the fenugreek seeds and fry for 20–30 seconds until they darken.

Add the dried red chili and the remaining turmeric, heat for 5 seconds, then immediately pour the hot spiced oil over the meat. Toss with your hands or a spoon so the oil coats every piece evenly.

Let the choila rest for 15 minutes at room temperature, sprinkle with the remaining cilantro, and serve with chiura.