Lamb Choila - cooking recipe

Ingredients

3 lbs boneless lamb chops (chicken, pork or buffalo meat can also be used)
Marinade
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
1 tablespoon lemon juice
1 tablespoon red chili powder (to taste)
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
2 tablespoons cooking oil
salt and pepper
Choila Marination
3 tablespoons toasted mustard oil
1 teaspoon cumin seed, toasted
5 green chilies, finely minced
2 tablespoons ginger, filnely minced
1 tablespoon lemon juice
salt and pepper
Garnish
1 teaspoon fenugreek seeds
10 garlic cloves, thinly sliced
1 cup red onion, diced
1 cup red bell pepper, diced
2 tablespoons mustard or 2 tablespoons olive oil
2 tablespoons chopped cilantro

Preparation

In a large bowl, combine all marinating ingredients into a paste.
Add lamb chops and mix to coat thoroughly; set aside for two hours.
Grill the meat until cooked through.
Cut into 1/2-inch cubes.
In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper.
To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
Add garlic slices and fry till light brown.
Add diced red onion and red bell pepper, stir until softer.
Pour the oil mixture over the marinated meat.
Add chopped cilantro.
Toss the whole mixture well.
Serve with stir-fried vegetables and rice.