Friday, 11 May 2012

Lamb/Chicken/Pork/Buffalo Choila

Lamb Choila is one of the many ways to prepare lamb. The lamb is first marinated with Nepali spices and set aside for grilling. When the grilling is done, the lamb is garnished with more spices to renew its rich flavour. It is then finished off by seasoning with mustard oil.


3 lbs. boneless lamb chops


1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
2 tablespoons cooking oil
Salt and Pepper

Marinade for Choila

3 tablespoons cooking oil
1 tablespoon cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1-in ginger, sliced
1/2 teaspoon turmeric
1/8 teaspoon asafetida
Salt and pepper  

1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons mustard oil
1/2 cup green onions, cut in 1 inch length


In a large bowl, combine the first marinating ingredients into a paste.  Add  lamb chops to the paste and mix to coat thoroughly; set aside for two hours. Then, smoke-grill the lamb chops until cooked through. Cut into 1/2 inch cubes when done.

In a blender with marinade for choila, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield a smooth paste. 

In a bowl, mix the smooth paste with the grilled lamb cubes, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly.  

To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour this oil mixture over the marinated meat. Add green onions. Toss the whole mixture well and serve with stir-fried vegetables and rice. 

Recipe by Tulsi Regmi


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