Lamb Choila
photo by Tulsi Regmi
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
3-4
ingredients
- 3 lbs boneless lamb chops (chicken, pork or buffalo meat can also be used)
-
Marinade
- 1 teaspoon turmeric
- 1⁄4 teaspoon grated nutmeg
- 1⁄2 teaspoon szechwan pepper (timur)
- 1 tablespoon lemon juice
- 1 tablespoon red chili powder (to taste)
- 1 tablespoon garlic, finely minced
- 1 tablespoon ginger, finely minced
- 2 tablespoons cooking oil
- salt and pepper
-
Choila Marination
- 3 tablespoons toasted mustard oil
- 1 teaspoon cumin seed, toasted
- 5 green chilies, finely minced
- 2 tablespoons ginger, filnely minced
- 1 tablespoon lemon juice
- salt and pepper
-
Garnish
- 1 teaspoon fenugreek seeds
- 10 garlic cloves, thinly sliced
- 1 cup red onion, diced
- 1 cup red bell pepper, diced
- 2 tablespoons mustard or 2 tablespoons olive oil
- 2 tablespoons chopped cilantro
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.
- Grill the meat until cooked through.
- Cut into 1/2-inch cubes.
- In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper.
- 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.
- Add diced red onion and red bell pepper, stir until softer.
- Pour the oil mixture over the marinated meat.
- Add chopped cilantro.
- Toss the whole mixture well.
- Serve with stir-fried vegetables and rice.
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RECIPE SUBMITTED BY
Tulsi Regmi
Canada