Gorkhali Lamb Chili

(Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)

INGREDIENTS

2 lbs. lamb chops (pork can also be used)

1 teaspoon garlic, minced

1 teaspoon ginger, finely grated

1 tablespoon fresh hot chili, minced

1 tablespoon cumin powder

1 cup onion, finely chopped

1 cup tomato, chopped

2 tablespoons honey

2 cups red bell pepper,

cut into 1-in pieces1 cup scallion,

cut into 1-in length

2 tablespoons cooking oil

5 dry whole red chilies

Salt and Pepper

2 tablespoons chopped cilantro for garnish

Marinade:

1 tablespoon cumin powder

1 teaspoon turmeric

1/4 teaspoon grated nutmeg

1/4 teaspoon timur (Szechwan pepper)

2 tablespoons lemon juice

1 tablespoon chili paste

1 tablespoon garlic paste

1 tablespoon ginger paste

1/8 teaspoon asafetidaSalt and Pepper

DIRECTIONS:

In a small bowl combine all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over lamb pieces. Mix well, cover, and let marinate for at least four hours. Grill marinated lamb on a charcoal grill, occasionally turning until cooked through, about ten minutes. Cut grilled lamb into 1-in strips.

In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste. In a sauce pan heat two tablespoons of cooking oil. Fry dry whole red chilies till dark. Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes. Add grilled lamb pieces, red bell pepper, and scallions. Stir thoroughly to coat with spices. Cook until vegetables are tender. Adjust seasoning with salt and pepperarnish with chopped cilantro. Serve with rice, or roti (flat bread).