Lamb Choyla

Ingredients

• 3 lbs boneless lamb chops (chicken
• pork or buffalo meat can also be used)
• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 14 teaspoon grated nutmeg
• 12 teaspoon szechwan pepper (timur)
• 1 tablespoon lemon juice
• 1 tablespoon red chili powder (to taste)
• 1 tablespoon garlic
• finely minced
• 1 tablespoon ginger
• finely minced
• 2 tablespoons cooking oil
• salt and pepper
• 3 tablespoons cooking oil
• 1 tablespoon cumin seed
• toasted
• 5 roasted red chilies
• julienned
• 3 cloves roasted garlic
• halved
• 1 inch roasted ginger
• sliced
• 12 teaspoon turmeric
• 1 tablespoon lemon juice
• salt and pepper
• 1 teaspoon fenugreek seeds
• 10 garlic cloves
• thinly sliced
• 2 tablespoons mustard or 2 tablespoons olive oil
• 12 cup green onion
• cut in 1-in . length

Instructions

1. In a large bowl, combine all marinating ingredients into a paste.
2. Add lamb chops and mix to coat thoroughly; set aside for two hours.
3. Grill the meat until cooked through.
4. Cut into 1/2-inch cubes.
5. In a blender, combine toasted cumin seeds, roasted chilies, garlic, ginger, and turmeric with one tablespoon of oil to yield smooth paste.
6. In a bowl, mix the choyla paste with the grilled meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly.
7. Season the mixture with salt and pepper.
8. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
9. Add garlic slices and fry till light brown.
10. Pour the oil mixture over the marinated meat.
11. Add green onions.
12. Toss the whole mixture well.
13. Serve with stir-fried vegetables and rice.