Mutton/Goat (or Lamb) Choila
Mutton/Goat (or Lamb) 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/goat 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
Normal
Spicy
Ingredients
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Directions
Cut finely the ginger, the garlic cloves and the small green chilies.
Cut the mutton/goat or lamb into slices.
Cook the mutton/goat or lamb in water.
Cut the tomatoes, the garlic branches and the coriander leaves 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.
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/goat or lamb is cooked, stop cooking.
Add all ingredients, spices, fenugreek seeds and mutton/goat or lamb to a bowl. Mix everything together.
Garnish with the coriander leaves.
Ready. Enjoy! You can also serve your mutton/goat or lamb choila with chiura (beaten rice), rice, potatoes (aloo) sadheko, lentils, beans, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.
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