Recipe - Lamb Chhewyala (Classic Nepali Grilled Lamb Marinated In Mus

2 kg Shoulder or leg of lamb
trim fat and cut i
80 ml Olive oil
1 Small clove of garlic minced
5 ml Dried rosemary crushed
2 One half ml Dried sage leaves
10 ml Flour
125 ml White or wine vinegar
125 ml Water
Salt and pepper; to taste

Recipe by: Jeff Lichtman Relational Technology, Inc., Alameda, Califor 1.
In a large, heavybottomed casserole dish brown the meat in hot olive o

2. Add garlic, rosemary, and sage. Stir. Sprinkle flour on meat, and stir.

3. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1

4. Season to taste with salt and pepper.

Author's Notes:
I got this recipe from my mom. I'm not sure where she got it. It's not

Stir frequently during cooking, and add a little hot water if necessary

Difficulty : easy. Precision
: no need to measure.