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!
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