Steak Tartare (Nepalese)

This is not the traditional Western steak tartare or the Ethiopian Kitfo. This is an adaptation of a Nepalese recipe. The Nepalese, most of whom are Hindu, do not eat beef, but they do eat water buffalo meat. This dish is very common in Nepal; I had eaten it many times, and concerns over eating raw meat in a third world country were never an issue. The meat is not really raw, but it is not cooked over heat, either.

beef, freshly ground or chopped
ginger, grated (or ginger paste)
garlic, crushed
to taste, salt
serrano or jalapeno peppers, chopped
oil (the Nepalese traditionally use mustard oil heated to smoking)
fenugreek seeds

Mix beef, ginger, garlic, salt, and hot pepper together. Heat oil until very hot, then add the fenugreek seeds to the oil. Pour the hot oil onto the beef and mix well.

From: The Spice House: Merchants of Exquisite Spices Herbs and Seasonings [archive.org]