Chhoila (grilled and smoked buffalo meat)

Instructions

1. Cut the meat into thin strips about 5 mm wide and put them in a bowl. Crush the garlic, ginger and dried chilies.
2. Mix the meat with the garlic, ginger, mustard, oil, salt, cumin and turmeric. Let it marinate in the fridge for at least 2 hours.
3. Heat a very hot cast-iron pan or a barbecue, then sear the strips 2 to 3 minutes per side without overcrowding them.
4. For a smoky note, place a small piece of hot onion on the meat at the end and cover for 1 minute.
5. Serve right away, with lemon juice if you like, and slices of radish or cucumber on the side.