How to make tasty Lamb Choila

Choila is a traditional Newar dish (the Newar people are an ethnic sub-group within Nepal). Learn more about the dish here. This version is made using a leg of lamb. It is a family recipe.

Makes 3-4 servings [varies based on portion size].

What you need:

• 2 cups leg of raw lamb, chopped into 1-inch x 1/2-inch pieces [for faster cooking]
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon minced ginger
• 1/8 teaspoon cumin powder
• 1 teaspoon vegetable oil
• Salt to taste
• Cayenne pepper to taste

Directions:

1. Place chopped lamb into a small pot and cook over medium heat. Do not cover.
2. Once the lamb has lightened in color [approximately five minutes], cover the pot.
3. Continue cooking until the meat juices have been absorbed [approximately 10 minutes]. 
4. Turn off the heat and place the meat in a bowl.
5. Add the garlic, ginger, cumin powder and oil to the meat. Massage in the seasonings and gently break apart the meat into smaller pieces with your fingers.
6. Add salt and cayenne pepper to taste. For reference, I added a little less than a half teaspoon salt and 1/2 teaspoon of cayenne pepper.
7. Serve and enjoy! This dish is meant to be eaten at room temperature.

Plan ahead tip:

Keep ginger and garlic chopped and ready to go. You can even freeze it so that it lasts longer.