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Posted on June 17th, 2010 No comments
Lamb Chwyela (Typical Newari Non-veg starter)
Recipe by: Tulsi Regmi
- 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
- 1 tablespoon cumin seeds
- 3 red chilies
- 3 cloves garlic
- 1-in ginger
- 1 teaspoon turmeric
- 3 tablespoons musturd oil
- 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 t
easpoon 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.
Credits: Shiva Gautam
Serve as starter for four
- 2 Lamb Fillets
- 2 Fresh chillies, cut coarsely
Tablespoon of coarsely cut garlic
- 1 Tablespoon of julienne ginger
- 1 tablespoon of garam masala
- 3 tablespoon of mustard oil
- 2 tablespoon of finely chopped spring onion
- 1 red onion cut up in julienne
- juice of 1 lemon
- 1 teaspoon fenugreek seed
- dash of red wine
Wash and dry the fillets with absorbent kitchen paper heat a non-stick frying pan and place the lamb fillet and cover. Turn the fillets to obtain a brown colour. Cook the fillet for approximately five to ten minutes. Test by cutting to check that the center is slightly pink in the middle. Cut fillets into cubes. Set aside.
Heat the oil in a frying pan, once hot add the fenugreek seed, and fry until the seeds have gone black. Meanwhile while waiting for the oil to heat up, In a mixing bowl put in the onions, chillies, spring onions, coriander, ginger, garlic, lemon juice, salt and pepper, garam m
asala and diced up meat and mix thoroughly with clean hands. Add the oil and fenugreek seed, red wine and again mix thoroughly.
Serve on bed of crisp lettuce and garnish with fresh ginger and coriander.
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