Buff (buffalo) choila is very popular with Newars in Nepal. As we can’t get buff here, we make choila with lamb. Here is the recipe and it is very yummy.
- 500gm lamb steak
- 2 small green chilies
- 5 cloves of fresh garlic
- 2 inch of fresh ginger
- 1 teaspoon turmeric powder
- 2 teaspoons chili flakes
- 1 teaspoon chili powder
- 5 tablespoons vegetable oil
- 1 teaspoon fenugreek seeds (Methi )
- salt to taste
- Heat a non-stick frying pan and sauté the lamb until cooked.
- Cook on both side and make sure, the lamb doesn’t get burnt.
- Once both sides are golden brown, repeat the process with all the lamb.
- Make sure the lam is not overcooked otherwise it will be tough and chewy.
- When you are doing this in batches, make sure you cover the cooked lamb in a container so it doesn’t become dry. This will also make the choila juicy and tender.
- Once all the meat is cooked let it cool down for a few minutes, slice the lamb into small pieces diagonally into 1 inch size pieces so it looks better for the presentation. Put all the meat in a big bowl.
- Slice fresh chilli into small pieces.
- Make a paste in the pestel and mortar using fresh garlic, fresh ginger. If you don’t have fresh ginger and garlic, you can use readymade paste but fresh always tastes better.
- Then add this paste along with sliced fresh chilli, chili powder, cumin powder, coriander powder, chili flakes, and salt into a bowl with the lamb. Mix it well.
- Now add turmeric powder.
- Heat up the pan, add oil and fenugreek seeds and fry it till it turns dark brown. Make sure it doesn’t burn and turn black otherwise it will have a bitter taste.
- Pour the oil over the lamb and mix well.
- Garnish with fresh coriander and lamb choila is ready to be served!
You may also like:
|*Chicken chili – Nepali Style||*Chicken Tikka Masala||*Gundruk Aloo Bhatmas Curry|
It’s first day of Sharavan & I mush refrain commenting on this post 🙂
Is Sharavan vegetarian month for you? What is the reason ?
I love choila..it is my favorite Nepali food along with aloo ko achar:) best combo..and thanks for sharing how to make it!
Hope you goona make some:)
This looks like the same for pakku.. is it the same but a Newari name for Pakku or are they two different dishes? I love pakku btw 🙂
I am still trying to figure out what pakku is? I think that is Sikkim food. Explain plz gal.
It’s meat marinated in spices and slow cooked. It’s got ko gravy except a thick residue. You out onions, garlic spices and just keep it all marinated and then cook it in oil. It’s very flavoursome and amazing! Yes, it’s probably Sikkimese but Nepali as well but maybe just not a Newari dish
I know what you mean now. We just called it Kashi ko masu (slow cooked) :). I have learned this method but never tried it on my own. I am going to cook this soon and post the recipe 🙂
You should! 🙂 it’s delish!
It looks yummy 🙂 My Bhauju taught me how to make choila and she adds spring onion and sometimes even the red onions, poleko and peeled tomatoes that is mashed and mixed with the choila…you should try adding these, it gives a nice crunch to the recipe 🙂
I have done the same for chicken choila but with this one I didn’t have spring onion so 🙂
That looks delicious. While I was reading your blog, I called my Mom and asked her of she could make it… she said yes, but with pork chop, ha ha … is it okay
I am sure , it will be yummy..Enjoy…