Meat – Lamb Choyla (Nepali Food Recipe)

(Classic Nepali Grilled Lamb Marinated in Seasoned Mustard Oil)

INGREDIENTS

• 3 lbs. boneless lamb chops (chicken, pork or buffalo meat can also be used)

Marinade:

• 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

Choyla Marination:

• 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

Garnish:

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

DIRECTIONS

• In a large bowl, combine all marinating ingredients into a paste.
• Add lamb chops and mix to coat thoroughly; set aside for two hours.
• Smoke-grill the meat until cooked through.
• Cut into 1/2-in. cubes.
• In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste.
• In a bowl, mix the choyla paste with the meat, 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 the oil mixture over the marinated meat.
• Add green onions.
• Toss the whole mixture well. Serve with stir-fried vegetables and rice.

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi