Fri, 15 June 2018
Chef Lina Gautam shares her delicious recipe for Khasi ko choila (lamb choila)
This is a very traditional and popular dish in kathmandu. It is a spicy dish but you can take the chilli out or use it to your taste buds. In Nepal we have to have some spicy snacks with our alcoholic drinks and that is where this dish is comes! The beauty of this dish is you can enjoy this dish warm or cold!
Ingredients
Serve 4
400 gm of lean lamb meat sliced in like loaf of bread about 1 cm in thickness
1 medium red onion thinly sliced
4 cloves of garlic peeled and sliced
1 tbsp of peeled and finely chopped ginger
2-3 springs of spring onion
1 tomato deseeded and chopped into cubes
2 chilli finely chopped ( deseed the chilli if you don't like it spicy)
½ tsp of plain masala ( coriander and cumin powder)
½ tsp of salt or to your taste
juice of one large lime
hand full of chopped fresh coriander
2 tbs of mustard oil/vegetable oil
Pinch of asafoetida powder (opt)
1 tsp of fenugreek seeds
½ tsp of turmeric powder
Method
heat a non stick pan until its smoking hot, add sliced lamb into the pan and cook for 2 minutes and turn over the other side , cook for further 2 minutes. Take off the pan and let the meat rest for 5 minutes.
Once meat is cool enough to handle, cut into bite size pieces and put into a bowl. Add onion, garlic, ginger, spring onion, tomatoes, chilli, plain masala, salt, lime juice and fresh coriander.
Now heat the oil in a small frying pan, once its smoking hot fry fenugreek seeds for 5 sec, turn the heat off and add asafoetida (if using) and turmeric powder and pour into the lamb mixture.
Mix thoroughly with your clean hand and its ready to serve.
