Recipes - Lamb Choyla

Ingredients:

• 3 lbs. boneless lamb chops (chicken, pork or buffalo meat can also be used

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:

• 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
• Salt and pepper

Garnish:

• 1 teaspoon fenugreek
• 10 cloves garlic, thinly sliced
• 2 tablespoons mustard oil
• 1/2 cup green onions, cut in 1-in. length

Cooking Instructions:

In a large bowl, combine all marinating ingredients into a paste. Add lamb chops and mix to coat thoroughly; set aside for two hours. Smoke-grill the meat until cooked through. Cut into 1/2-in. cubes.

In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly. 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. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.