Buff Choila

Buff Choila is bold Newari food at its best, layering open-fire smoke with mustard oil and a sharp chili kick.

Ingredients

• 500 g Boneless buffalo meat
• 5 tbsp Mustard oil
• 2 tsp Dried red chili powder
• 4 Whole dried red chili
• 3 Green chili, slit
• 8 cloves Garlic, minced
• 2 tbsp Ginger, minced
• 1/2 tsp Fenugreek seeds
• 1 tsp Turmeric
• 1 tsp Timur (Sichuan pepper), ground
• 1 tsp each Cumin and coriander powder
• 1/2 cup, chopped Spring onion and coriander
• 1 Lemon
• to taste Salt

Steps

1. Serves 3 to 4 and is properly hot: two teaspoons of chili powder plus four dried and three green chilies is the dish, not a garnish.
2. Rub the whole piece of meat with salt and turmeric and leave it 15 minutes.
3. Grill it directly over glowing charcoal, or on a rack over a bare gas flame, turning every few minutes for 12-15 minutes until the outside is genuinely charred and it is just cooked through. The open-fire smoke is the dish, so a pan or oven will not stand in for it.
4. Rest the meat 5 minutes, then cut it across the grain into bite-sized pieces.
5. Heat the mustard oil until it smokes, cut the heat, and drop in the fenugreek until it turns dark, then the whole dried chilies for a few seconds.
6. Pour the hot oil straight over the meat along with the chili powder, garlic, ginger, timur, cumin and coriander powder, and toss hard so every piece is coated.
7. Fold through the green chilies, spring onion, coriander and lemon juice.
8. Serve at room temperature with chiura or as it is with a cold drink.

Nutrition

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