Lamb Choyla

Classic Nepali grilled lamb marinated in seasoned mustard oil

• Main:
• - 3 lbs boneless lamb chops
• Marinade:
• - 1 tablespoon cumin powder
• - 1 teaspoon turmeric
• - 1/4 teaspoon grated nutmeg
• - 1/2 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:
• - 2 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
• Garnish:
• - 1 teaspoon fenugreek
• - 10 cloves garlic, thinly sliced
• - 2 tablespoons mustard oil
• - 1/2 cup green onions

1. 1

   Combine marinade ingredients into paste. Coat lamb and marinate for two hours.
2. 2

   Smoke-grill until cooked through. Cut into 1/2-in. cubes.
3. 3

   Blend cumin, chilies, garlic, ginger, asafetida, turmeric with oil into paste. Mix with meat, adding mustard oil gradually.
4. 4

   Heat oil, fry fenugreek until dark, add garlic slices until light brown. Pour over meat. Add green onions, toss well. Serve with rice.