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Nepali Recipes

Sanjaal Corps Initiative

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

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