Sesame Lamb Chhwela



  • 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 cup roasted sesame seeds
    • 1 tablespoon lemon juice
    • 1 tablespoon cumin seeds
    • 3 red chilies
    • 3 cloves garlic
    • 1-in ginger
    • 1 teaspoon turmeric
    • 4 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 roated sesame seeds, cumin seeds, chilies,

    3 cloves of garlic, ginger, and turmeric with 1 tablespoon of lemon

    juice and 2 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 of musturd 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. Sprinkle one tablespoon of roasted

    sesame seeds for garnish. Serve with green salad.

Submitted by: Tulsi Regmi