Nepalese lamb

Called 'Lamb Chhweyla' in Nepalese, this dish goes well with stir fried vegetables and rice


For the lamb
For the marinade
For the chhwela sauce
For the garnish

Preparation method

  1. For the marinade, mix the marinade ingredients together in a large bowl. Add the lamb chops and coat thoroughly. Cover and set aside for 2 hours.

  2. Meanwhile, make the chhweyla sauce, lightly toast the cumin seeds in a small pan, and then remove from the heat once they smell aromatic. Blend the cumin seeds, chillies, garlic, ginger, asafoetida and turmeric in a blender. Add the vegetable oil and a little salt and pepper, and pulse until you have a smooth paste.

  3. Place the meat on barbecue or under a hot grill for 2 minutes on each side, or until golden-brown all over and cooked through. Cut into 2.5cm/1in cubes.

  4. Mix the chhweyla sauce with the cooked meat. Slowly add the mustard oil to the bowl, and toss well so that all the meat is well-coated in the sauce.

  5. For the garnish, heat the oil in a non-stick pan and add the fenugreek seeds. Fry until the seeds begin to colour, then add the garlic slices and fry until light brown, about 1-2 minutes. Pour this garnish over the meat and scatter over the spring onions.

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