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1
In a large bowl, combine all marinating ingredients into a paste.
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2
Add lamb chops and mix to coat thoroughly; set aside for two hours.
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3
Smoke-grill the meat until cooked through.
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4
Cut into 1/2-inch cubes.
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5
In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste.
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6
In a bowl, mix the choyla paste with the meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly.
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7
To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
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8
Add garlic slices and fry till light brown.
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9
Pour the oil mixture over the marinated meat.
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10
Add green onions.
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11
Toss the whole mixture well.
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12
Serve with stir-fried vegetables and rice.
