| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
|
2 |
Or 3 |
INGREDIENTS
| 2 |
lb |
1-inch thick Lamb Chops |
|
|
Note: may substitute |
|
|
Chicken |
| 2 |
T |
Lemon Juice |
| 1 |
T |
Mustard Oil |
| 1 |
t |
Freshly ground Black Pepper |
|
|
Salt to taste |
| 1 |
T |
Cumin Seeds |
| 3 |
|
Red Chilies |
| 3 |
|
Cloves Garlic |
| 1 |
|
Inch piece fresh Ginger |
| 1/2 |
t |
Turmeric |
| 3 |
T |
Mustard Oil |
|
|
Salt and pepper |
| 1 |
T |
Mustard Oil |
| 1 |
t |
Fenugreek |
| 10 |
|
Cloves Garlic, thinly sliced |
| 1/2 |
c |
Green Onions, cut in 1-inch |
|
|
lengths |
INSTRUCTIONS
Complete title: Lamb Chhewyala (Classic Nepali Grilled Lamb Marinated
in Mustard Oil) At the end of each month, The Cook & Kitchen Staff
select some of the best recipes sent to Recipe-a-Day during the month,
and post them to the entire membership. Today's offering is from a
Recipe-a-Day member in Missouri who sent a lovely collection of Nepali
cookery our way. Today's recipe contains an interesting aromatic plant
native to Asia and southern Europe, called Fenugreek [FEHN-yoo-greek].
It produces a pleasantly bitter flavor from its slightly sweet seeds.
Fenugreek seeds are available in whole and ground varieties, and are
used to flavor many foods including curry powders, Asian spice blends,
and teas. Fenugreek seeds should be stored in a cool, dark place for
no more than 6 months. In a large mixing bowl combine 2 tablespoons
of lemon juice, 1 tablespoon mustard oil, 1 teaspoon of ground black
pepper, and salt. Coat lamb chops (or chicken) with the mixture and
set aside for 30 minutes. Grill the meat until it's cooked through.
Cut into 1/2-inch cubes and reserve, being sure to keep it warm. In a
blender combine cumin seeds, chilies, 3 cloves of garlic, ginger,
turmeric, and salt and pepper to taste with 1 tablespoon of mustard
oil to produce a smooth paste. In a clean mixing bowl mix the
garlic-ginger paste with the warm grilled meat, gradually pouring the
remaining 2 tablespoons of mustard oil into the mix. Toss it well to
coat thoroughly. Cover and set aside for 10 minutes to marinate. To
prepare garnish, heat a tablespoon of mustard oil in a non-stick pan
over warm to medium-high heat. Sauté fenugreek until it turns dark.
Add garlic slices and sauté until 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. Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 29, 1998, converted by MM_Buster
v2.0l.
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