This is a very popular dish in Monty's of Kathmandu and all over Nepal. The dish originated in the Kathmandu Valley around the capital city in the centre of Nepal. Choila is traditionally eaten with flat or puffed rice and is served at roadside bars in Kathmandu with rakshi (homemade spirit not unlike grappa). In Nepal, this is usually made with buffalo or goat. The Nepalese also love their whiskey and beer, and wine is growing in popularity now also. We almost never drink alcohol without food and a plate of choila, kachela (Nepalese lamb tartare) or spiced nuts.

Ingredients

  • 600-750g lamb from the leg or shoulder into thin steaks ½ cm thick (ask your butcher to de-bone the meat to make it easier)
  • 4 tblsp mustard oil
  • ½ tsp fenugreek seeds
  • ½ tsp asafoetida powder
  • 1 tsp turmeric powder
  • 1 green chilli or to your taste
  • 1 small red onion, cut into small pieces
  • ¾ tsp salt or to your taste
  • 1 tsp plain masala (equal mixture of cumin and coriander powder)
  • 1 tblsp lemon juice
  • Fresh coriander to sprinkle

Method

This is a very popular dish in Monty's of Kathmandu and all over Nepal. The dish originated in the Kathmandu Valley around the capital city in the centre of Nepal. Choila is traditionally eaten with flat or puffed rice and is served at roadside bars in Kathmandu with rakshi (homemade spirit not unlike grappa). In Nepal, this is usually made with buffalo or goat. The Nepalese also love their whiskey and beer, and wine is growing in popularity now also. We almost never drink alcohol without food and a plate of choila, kachela (Nepalese lamb tartare) or spiced nuts. 

  1. Heat a non-stick pan until smoking hot and add the slices of meat in one layer, cover, and cook for about one to two minutes on a low to medium heat. Turn the meat over and cook for a further two minutes until the meat is cooked but still remains a little pink in the centre.
  2. Remove and cut into bite-sized pieces and set aside in a medium-sized bowl.
  3. Heat the mustard oil until hot and fry fenugreek seeds for five seconds before adding the asafoetida powder, turmeric, green chillies, onions, salt and plain masala. Stir and cook for a minute, then scrape the mixture into the bowl containing the cooked lamb pieces.
  4. Mix thoroughly with clean hands, add lemon juice and salt, and mix once again. Finish the dish with fresh coriander and serve hot or cold.