Lamb Choila. (Siliconeer)

A lamb preparation, from the Himalayan nation of Nepal, that goes well with both rice or Naan, writes Chef Sanjay Patel.


3 lbs. boneless lamb diced

1 tsp. turmeric
¼ tsp. grated nutmeg
½ tsp. Szechwan pepper
1 tbsp. lemon juice
1 tbsp. red chili powder (to taste)
1 tbsp. garlic, finely minced
1 tbsp. ginger, finely minced
2 tbsp. cooking oil
salt and pepper to taste

Choila Marination:
3 tbsp. toasted mustard oil
1 tsp. cumin seed, toasted
5 green chilies, finely minced
2 tbsp. ginger, finely minced
1 tbsp. lemon juice
salt and pepper to taste

1 tsp. fenugreek seeds
10 garlic cloves, thinly sliced
1 cup red onion, diced
1 cup red bell pepper, diced
2 tbsp. mustard or olive oil
2 tbsp. chopped cilantro


In a large bowl, combine all marinating ingredients into a paste. Add diced lamb and mix to coat thoroughly; set aside for two hours.

Grill the meat until cooked through.

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, take a non-stick pan and heat two tbsp. of oil and 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.