Are you looking for a unique and mouthwatering lamb recipe that will transport your taste buds to the Himalayas? Look no further than this authentic Nepali-style lamb taas! This dish combines tender, marinated lamb with a blend of aromatic spices and fresh herbs, resulting in a flavor-packed meal that’s sure to impress.
Ingredients for Nepali Lamb Choyla:
For the main dish:
- 2 pounds boneless lamb, cut into thin, bite-sized slices
- 1 cup green onions, chopped into 1-inch pieces
- 2 tablespoons fresh cilantro, roughly chopped (for garnish)
- 1 cup cooking oil
For the flavorful marinade:
- 2 tablespoons each of finely minced garlic and ginger
- 5 green chilies, finely minced (adjust to taste)
- 1 teaspoon each of ground cumin and coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon Sichuan black pepper (timur powder) for authentic Nepali flavor
- 1 teaspoon red chili powder or paste (adjust for desired heat level)
- 2 tablespoons fresh lemon juice (or 1 cup plain yogurt for a creamier marinade)
- 1 teaspoon salt (or to taste)
- 2 tablespoons oil for marinating
Step-by-Step Cooking Instructions:
- Prepare the marinade: In a large mixing bowl, combine all the marinade ingredients. Add the thinly sliced lamb and mix thoroughly to coat each piece.
- Marinate overnight: Transfer the marinated lamb to a glass container and refrigerate overnight. This allows the flavors to fully penetrate the meat.
- Bring to room temperature: About 30 minutes before cooking, remove the marinated lamb from the refrigerator. This ensures even cooking.
- Heat the oil: In a large, heavy-bottomed frying pan or tawa, heat the cooking oil over medium heat.
- Cook the lamb: Add the marinated lamb to the hot oil, spreading it out evenly. Reduce the heat to low and cook, stirring continuously, for about 30 minutes. This process allows the lamb to become tender and develop a delicious caramelized exterior.
- Add green onions: Once the lamb is fully cooked and slightly crispy, add the chopped green onions. Stir for 1-2 minutes to incorporate.
- Drain excess oil: Push the cooked lamb mixture to the side of the pan to allow excess oil to drain.
- Garnish and serve: Transfer the lamb choyla to a serving platter and sprinkle with fresh chopped cilantro.
Serving Suggestions:
Enjoy your homemade Nepali lamb choyla hot, accompanied by:
- Puffed rice or beaten rice (chiura)
- Fresh cucumber and carrot slices for a refreshing crunch
- Spicy pickled radish achar for an extra kick of flavor
Tips for the Best Lamb Choyla:
- Choose high-quality lamb: For the most tender result, use fresh, boneless lamb from the leg or shoulder.
- Don’t rush the marination: Overnight marinating is key to developing deep flavors.
- Adjust spice levels: Feel free to increase or decrease the amount of chilies and spices to suit your taste preferences.
- Cook low and slow: Patience is crucial when cooking the lamb. The low heat and constant stirring ensure even cooking and the development of a crispy exterior.
- Serve immediately: Lamb choyla is best enjoyed hot, right after cooking, to fully appreciate its textures and flavors.
This Nepali-style lamb choyla recipe is perfect for those seeking to explore authentic Himalayan cuisine or looking for a new way to prepare lamb. With its rich blend of spices and tender meat, it’s sure to become a favorite in your recipe collection. Whether you’re hosting a dinner party or simply want to treat yourself to a special meal, this dish is guaranteed to satisfy your cravings for bold, exotic flavors.
