Page 41 - Fresh Magazine

a taste of Nepal

Choila spicy lamb salad
SERVES 4

600g to 750g lamb from Heat a non-stick pan until it’s smoking hot, then add the NIBBLES FROM KATHMANDU
the leg or shoulder, cut slices of meat in one layer. Cover the pan and cook for 1 to This is a very popular dish in Monty’s of Kathmandu
into steaks 5mm thick, 2 minutes on a low to medium heat. Turn the meat over and all over Nepal. The dish originated in the
ask your butcher to and cook for a further 2 minutes, until the meat is cooked Kathmandu Valley. Choila is usually made with buffalo
debone the meat but still a little pink in the centre. Remove from the pan and
3 tablespoons mustard or cut into bite-sized pieces, then set aside in a medium-sized or goat meat and is traditionally eaten with flat or
rapeseed oil bowl. puffed rice served at roadside bars in Kathmandu with
1 teaspoon fenugreek rakshi, a homemade spirit. In Nepal, we almost never
seeds, optional Add the oil to the pan and let it get hot, then fry the drink alcohol without a spicy snack such as choila.
1 small red onion, chopped fenugreek seeds, if using, for 5 seconds in order to release
into small pieces the flavours, then add the onion, chilli, turmeric, salt, cumin
1 green chilli, deseeded and coriander. Stir and cook for 1 minute, then scrape the
and finely chopped mixture into the bowl with the cooked lamb pieces.
1 teaspoon ground Mix thoroughly, add the lemon juice and mix again. Finish
turmeric the dish with the chopped fresh coriander and mint. Serve
1 teaspoon salt warm or cold.
½ teaspoon ground cumin
½ teaspoon ground
coriander
1 tablespoon lemon juice
1 handful of fresh
coriander and mint,
chopped, to garnish

Gluten free

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