Gorkhali Lamb Chili


2 lb lamb chops
1 tbsp cumin powder
1 tsp turmeric
1/4 tsp szechuan pepper
2 tbsp lemon juice
1 tbsp chili paste
1 tbsp garlic paste
1 tbsp ginger paste
1/8 tsp asafetida
Salt and pepper, to taste

1 tsp garlic, minced
1 tsp ginger, grated
1 tbsp fresh chili, minced
1 tbsp cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tbsp honey
2 cups red bell pepper, cut to 1 inch pieces
1 cup green onion, cut to 1 inch pieces
2 tbsp cooking oil
5 dry whole chilis
Salt and pepper to taste
2 tbsp cilantro for garnish
Bread or rice for serving


Combine all marinade ingredients and pour over lamb. Mix very well and set aside for about 4 hours.

Grill lamb or pan fry until cooked through and browned on both sides. Cut into 1 inch strips and set aside.

Blend the garlic, ginger, chili, cumin, onions, tomatoes, honey, salt and pepper into a paste. Heat up 2 tbsp of oil in a pan on medium heat and fry the dry chiles until darkened. Add the spices and saute until oil begins to seperate from spices, about 5-8 minutes. Add in the lamb, bell pepper and scallions. Stir well and cook until vegetables are tender. Adjust seasonings and garnish with cilantro. Serve with rice or bread.


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