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