Pukala

Cut the meat into small pieces and season with turmeric, salt, cumin, coriander, and ginger garlic paste.

Heat mustard oil until shimmering, then fry the meat in batches so it browns instead of steams.

Lower the heat and cook until the pieces are tender inside with crisp edges.

Toss with timur pepper, sliced chiles, cilantro, and lime juice.

Serve hot with beaten rice or a sharp pickle to balance the richness.