Lamb Chhwela

by samyak


  • 2 lbs. 1-in. thick lamb chops (can also be substituted with chicken)
  • 2 tablespoons lemon juice
  • 1 tablespoon musturd oil
  • 1 teaspoon freshly ground black pepper
  • Salt to taste
  • Marination:
    • 1 tablespoon cumin seeds
    • 3 red chilies
    • 3 cloves garlic
    • 1-in ginger
    • 1 teaspoon turmeric
    • 3 tablespoons musturd oil
  • Garnish:
    • 1 teaspoon fenugreek
    • 10 cloves garlic, thinly sliced
    • 1 tablespoon musturd oil
    • 1/2 cup green onions, cut in 1-in. length


In a large bowl combine 2 tablespoons of lemon juice, 1

tablespoon musturd oil, 1 teaspoon of ground black pepper, and salt.

Coat lamb chops with the above mixture, set aside for 30 min. Grill the

meat until cooked through. Cut into ½-in. cubes.

In a blender combine cumin seeds, chilies, 3 cloves of garlic,

ginger, and turmeric with 1 tablespoon of oil to yield smooth paste. In

a bowl mix the garlic-ginger paste with the meat, gradually pouring 2

tablspoons of musturd oil, toss it well to coat thoroughly. Cover and

set aside for 10 min. to marinate.

To garnish, in a non-stick pan heat 2 tablespoons, 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.

Submitted by: Tulsi Regmi