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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 lb. boneless lamb chops
Marinade:
1 tbsp. cumin powder
1 tsp. turmeric
1/4 tsp. grated nutmeg
1/2 tsp. timur (Szechwan pepper)
2 tbsp. lemon juice
1 tbsp. chili paste
1 tbsp. garlic paste
1 tbsp. ginger paste
1/8 tsp. asafetida
2 tbsp. cooking oil
Salt and Pepper
Choyla Marination:
3 tbsp. cooking oil
1 tbsp. cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1 1-inch ginger, sliced
1/2 tsp. turmeric
1/8 tsp. asafetida
Salt and pepper
Garnish:
1 tsp. fenugreek
10 cloves garlic, thinly sliced
2 tbsp. mustard oil
1/2 cup green onions, cut in 1-in. length
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Directions:
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In a large bowl, combine all marinating ingredients into a paste. Add lamb chops and mix to coat thoroughly; set aside for two hours. Smoke-grill the meat until cooked through. Cut into 1/2-inch cubes.
In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly. To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.
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