Spicy lamb choila

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.