Nepalese ranks amongst one of my all-time favorite cuisines – it combines ingredients from several different Indian provinces as well as Tibet, China, Bhutan and Nepal itself to become something truly special.
Choila consists of grilled meat (traditionally water buffalo) and a range of spices, here made with lamb garnished with a LOT of garlic. This version features mustard oil, a defining ingredient of Bengali cuisine in India that gives a uniquely spicy kick to this delicious hybrid recipe. Mustard oil is easily found in Indian grocery stores or online.
You will see many Nepali dishes here on TFD – this is only the beginning! 🙂 If you live in or near San Francisco, try Little Nepal restaurant, their lamb Choila is especially tasty! 🙂
This is my favorite recipe for lamb Choila, from the blog http://ournepal.info
Battle on – The Generalissimo
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc. There is, however, a solution that benefits us all – one that will help to avoid the only other alternative, which is to add obnoxious ads throughout the site.
Become a Citizen Prime for only $4 per month and receive exclusive recipes, 3 free historic cookbook scans, discounts from TFD sponsors and so much more! For less than the cost of 1 Starbucks coffee, you can keep TFD Nation strong and proud! Details are here.