Choila (Newari Smoky Spiced Grilled Goat)

Method

1. 1

   Season the goat slices with salt and grill or broil over the highest heat until well charred outside but still juicy within, 4–5 minutes per side.

   💡 Real char, not just cooked-through gray meat, is the whole point of choila — don't crowd the pan.

2. 2

   Rest briefly, then slice the meat into thin strips against the grain.

3. 3

   Dry-toast the dried chilies and sichuan peppercorns in a bare pan until fragrant and a shade darker, then crush coarsely.

4. 4

   Heat the mustard oil until it smokes, then let it settle off the heat a moment to mellow.

5. 5

   Toss the warm sliced goat with the mustard oil, crushed spices, garlic, ginger, chili powder and sliced onion while everything is still hot enough to bloom the aromatics.

6. 6

   Finish with lemon juice and cilantro; serve warm or at room temperature.