Called 'Lamb Chhweyla' in Nepalese, this dish goes well with stir fried vegetables and rice
1 tbsp cumin powder
1 tsp turmeric
¼ tsp grated nutmeg
½ tsp Sichuan peppercorns
2 tbsp lemon juice
1 tbsp chilli paste (or substitute 1tbsp finely chopped red chilli)
1 tbsp garlic paste (or substitute 3 cloves garlic, crushed)
2 tbsp vegetable oil
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.
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.
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.
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.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.