The Nepali lamb choila at Himalayan Spice calls to mind the cuisines of nearby China, India, and even Thailand with hard-to-place but pleasing flavors. Tender, spice-laden (asafetida, anyone?) chunks of lamb are grilled, and then tossed with fresh red onion, garlic, and cilantro. A sprinkle of lemon juice provides tingly acidity, while toasted cumin notes keep things down and earthy. The staff suggests trying it with beer. Who are we to disagree? $9.