Mutton Choila
Mutton Choila is a popular, fiery, and aromatic dish from the Newari cuisine of Nepal, consisting of spiced, grilled, and marinated meat. While traditionally made with water buffalo meat, it is commonly prepared with mutton or lamb, especially outside of the Kathmandu Valley. It is a staple of festivals and is often served as part of the Samay Baji set, usually accompanied by beaten rice (chiura) and local spirits.
30min
Easy
Not spicy
Ingredients
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Directions
Cut finely the ginger, the garlic cloves and the green chilies.
Cut the mutton into slices.
Cook the mutton in water.
Cut the tomatoes, the garlic branches and the coriander into small pieces.
Heat the mustard oil in a pan.
When hot add the fenugreek seeds and fry it till it turns dark brown.
Take aside the fenugreek seeds.
Add in the oil the tomatoes, the garlic cloves and the ginger.
After 2 minutes, add the red chili powder, the salt, the cumin powder and the turmeric powder.
Mix everything. As soon as the tomato juice has evaporated, stop cooking.
When the mutton is cooked, stop cooking.
Add all ingredients, spices, fenugreek seeds and mutton to a bowl. Mix everything together.
Garnish with the coriander leaves.
Ready. Enjoy! You can also serve your mutton choila with rice, lentils and vegetables.
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