This Month's Film: The Razor’s Edge
These spicy lamb tidbits are a delightful way to begin a Nepali meal. The bits of meat were marinated overnight in a mixture of cumin, turmeric, Szechuan peppercorns, garlic, and ginger. To prepare, I quickly deep-fried them for about a minute, until they turned golden brown, and served them with plain yogurt mixed with a little curry powder. The spice marinade is a flavorful complement to the rich flavor of the lamb, which turned out just medium rare and quite tender. I will definitely be making this dish again and again.
The recipe will be posted at the end of the month along with my ‘Razor’s Edge’ film review.
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