Begin by marinating the meat. In a large bowl, combine the meat with ginger paste, garlic paste, turmeric, chilli powder, salt, and a tablespoon of mustard oil. Massage the spices into the meat thoroughly. Cover and let it rest for 30 minutes at room temperature.

Preheat a grill or oven to 220°C. Arrange the marinated meat on a grill rack or tray, ensuring the pieces do not overlap. Lightly brush with mustard oil for added flavour and to promote charring.

Grill the meat for 8 to 10 minutes on each side until nicely charred and cooked through. Turn occasionally to avoid burning. The surface should have a smoky, slightly crisp edge while the inside remains juicy.

Remove the meat and allow it to rest for 5 minutes. Then cut it into bite sized pieces using a sharp knife. This rest period helps retain moisture in the meat when slicing.

Heat two tablespoons of mustard oil in a small pan until it begins to smoke lightly. This step mellows the oil’s sharpness and enhances its aroma, a classic technique in Nepali cooking.

In a large mixing bowl, combine the grilled meat pieces with cumin, coriander, timur, green chillies, and the smoked mustard oil. Mix thoroughly, ensuring each piece is well coated with the spices.

Add lime juice to brighten the mixture. Then stir in the sliced red onion and fried garlic for crunch and aroma. At this stage, adjust seasoning to your preference, especially salt and chilli.

For an optional authentic touch, temper with fenugreek seeds. Heat a teaspoon of oil until hot, add fenugreek seeds and let them darken slightly before pouring over the meat mix. This adds a nutty bitterness that balances the spice.

Toss the mixture once more to integrate the tempered oil and seeds. Be gentle to maintain the meat’s texture. Allow the Choila to rest at room temperature for 10 minutes to absorb flavours.

Serve Choila slightly warm or at room temperature, garnished with chopped coriander leaves. Traditionally paired with chiura (beaten rice) and cucumber slices, this dish also works beautifully with a cold beer or tangy achar on the side.