Back to 4 servings 500 g lean buffalo or goat meat, boneless, thinly sliced into strips about 5 mm thick 2 tbsp mustard oil, plus 1 tbsp for frying 1 tsp turmeric powder 2 tsp cumin powder 1 tsp coriander powder 1 tsp fenugreek seeds, toasted and crushed 1 tsp red chilli powder, adjust to taste 1 tsp Sichuan pepper (timur), crushed; black pepper can replace 1 tbsp ginger and garlic paste 1 lime, juice of 1 salt, to taste 1 tbsp dried chilli flakes, optional, for extra heat 1 medium red onion, thinly sliced, for serving 2 tbsp fresh coriander, chopped, for garnish
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1 Step 1: Trim the fat from the meat, slice it into strips about 5 mm thick, and pat dry with paper towels.2 Step 2: Toss the meat with 2 tbsp mustard oil, the turmeric, cumin, coriander, red chilli powder, timur, ginger-garlic paste, salt and lime juice. Massage the spices in well, cover and refrigerate for at least 4 hours or overnight.3 Step 3: Thread the strips onto skewers or twine and hang them in a dry, ventilated, sunny spot for 2 to 3 days, turning daily, until firm and slightly leathery. Cover loosely with netting to keep off flies and dust.4 Step 4: As an oven option, arrange the strips on a wire rack set over a foil-lined baking tray. Dry them at 175°F for 3 to 4 hours, flipping them once at the halfway point. Prop the oven door open slightly so moist air can escape.5 Step 5: Toast the fenugreek seeds in a small dry pan over low heat until dark brown and fragrant, then crush lightly. Watch closely, as burnt fenugreek turns bitter.6 Step 6: Heat 1 tbsp mustard oil in a frying pan until it smokes. Fry the dried meat in a single layer for 1 to 2 minutes, until crisp outside and still chewy inside. Fry in batches if needed.7 Step 7: Toss in the crushed fenugreek and dried chilli flakes, if using, then remove the pan from the heat at once.8 Step 8: Serve warm topped with sliced red onion and coriander, with puffed rice or beaten rice, or a squeeze of lime.getsaucepan.com/r/bee51d9b-5a6e-54bc-b6f0-854b5b73a13d
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