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. Todays offering is from a Recipe-a-Day member in Missouri who sent a lovely collection of Nepali cookery our way. Todays 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 its 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. saute fenugreek until it turns dark. Add garlic slices and saute 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 on Oct 29, 1998, converted by MM_Buster v2.0l.