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.
This is my favorite recipe for lamb Choila, from the blog ournepal.info
Battle on – The GeneralissimoPrint
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