Lamb Chhewyala (classic Nepali Grilled Lamb Marinated In Mus Recipe
Yield: 2 Or 3Recipe by luhu.jp
Ingredients:
2 lbs: 1-inch thick Lamb Chops, (Note: may substitute Chicken)
2 tbsp: Lemon Juice,
1 tbsp: Mustard Oil,
1 tsp: Freshly ground Black Pepper,
Salt to taste,
MARINADE
1 tbsp: Cumin Seeds,
3: Red Chilies,
3 Cloves: Garlic,
1 Inch: piece fresh Ginger,
1/2 tsp: Turmeric,
3 tbsp: Mustard Oil,
Salt and pepper,
GARNISH
1 tbsp: Mustard Oil,
1 tsp: Fenugreek,
10 Cloves: Garlic, thinly sliced
1/2 cup: Green Onions, cut in 1-inch lengths
Directions:
Complete title: Lamb Chhewyala (Classic Nepali Grilled Lamb Marinated in
Mustard Oil)
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Todays offering is from a Recipe-a-Day member in Missouri who
sent a lovely collection of Nepali cookery our way.
Todays recipe contains an interesting aromatic plant native to Asia and
southern Europe, called Fenugreek [FEHN-yoo-greek]. It produces a
pleasantly bitter flavor from its slightly sweet seeds. Fenugreek seeds are
available in whole and ground varieties, and are used to flavor many foods
including curry powders, Asian spice blends, and teas. Fenugreek seeds
should be stored in a cool, dark place for no more than 6 months.
In a large mixing bowl combine 2 tablespoons of lemon juice, 1 tablespoon
mustard oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops
(or chicken) with the mixture and set aside for 30 minutes.
Grill the meat until its cooked through. Cut into 1/2-inch cubes and
reserve, being sure to keep it warm.
In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger,
turmeric, and salt and pepper to taste with 1 tablespoon of mustard oil to
produce a smooth paste. In a clean mixing bowl mix the garlic-ginger paste
with the warm grilled meat, gradually pouring the remaining 2 tablespoons
of mustard oil into the mix. Toss it well to coat thoroughly. Cover and set
aside for 10 minutes to marinate.
To prepare garnish, heat a tablespoon of mustard oil in a non-stick pan
over warm to medium-high heat. Saut
fenugreek until it turns dark. Add
garlic slices and saut
until 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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Oct 29, 1998, converted by MM_Buster
v2.0l.
Source from luhu.jp
Mustard Oil)
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Todays offering is from a Recipe-a-Day member in Missouri who
sent a lovely collection of Nepali cookery our way.
Todays recipe contains an interesting aromatic plant native to Asia and
southern Europe, called Fenugreek [FEHN-yoo-greek]. It produces a
pleasantly bitter flavor from its slightly sweet seeds. Fenugreek seeds are
available in whole and ground varieties, and are used to flavor many foods
including curry powders, Asian spice blends, and teas. Fenugreek seeds
should be stored in a cool, dark place for no more than 6 months.
In a large mixing bowl combine 2 tablespoons of lemon juice, 1 tablespoon
mustard oil, 1 teaspoon of ground black pepper, and salt. Coat lamb chops
(or chicken) with the mixture and set aside for 30 minutes.
Grill the meat until its cooked through. Cut into 1/2-inch cubes and
reserve, being sure to keep it warm.
In a blender combine cumin seeds, chilies, 3 cloves of garlic, ginger,
turmeric, and salt and pepper to taste with 1 tablespoon of mustard oil to
produce a smooth paste. In a clean mixing bowl mix the garlic-ginger paste
with the warm grilled meat, gradually pouring the remaining 2 tablespoons
of mustard oil into the mix. Toss it well to coat thoroughly. Cover and set
aside for 10 minutes to marinate.
To prepare garnish, heat a tablespoon of mustard oil in a non-stick pan
over warm to medium-high heat. Saut
fenugreek until it turns dark. Add
garlic slices and saut
until 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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
v2.0l.
Source from luhu.jp
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