Entree: Nepal – Kathmandu Valley – छोइला ➤ Chhoila (Spicy seasoned grilled or smoked meat tossed with chilies, garlic, and aromatic spices from the Kathmandu Valley)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 1 lb (454 g) water buffalo or lean beef, cut into 1 in (25 mm) pieces
- 1 tbsp (15 ml) vegetable oil for initial searing
- 2 tbsp (30 ml) mustard oil, warmed
- 6 cloves (18 g) garlic, finely minced
- 1 inch (6 g) fresh ginger, finely minced
- 2–3 fresh green chilies, finely chopped (about 18 g) or to taste
- 1 tsp (2 g) timur (Sichuan pepper) powder, toasted and ground
- 1 tsp (2 g) roasted ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) Kashmiri or Nepali chili powder, or to taste
- 1 tsp (5 ml) white vinegar or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) water or meat broth to loosen if needed
- 1/4 cup (15 g) chopped cilantro
- 2 tbsp (20 g) thinly sliced spring onion greens
- 1 tsp (2 g) roasted fenugreek seeds, crushed (optional for authentic aroma)

Instructions

1. Parboil the meat in lightly salted water until just tender, 20–30 minutes depending on cut and size. Drain and pat dry. Traditionally the meat is then grilled over coals or seared very hot to develop smoky char; heat a grill or a very hot skillet with 1 tbsp (15 ml) vegetable oil and sear the pieces until well charred on the outside. Transfer to a bowl.
2. While the meat is hot, mix the warmed mustard oil, minced garlic, minced ginger, chopped green chilies, timur powder, roasted cumin, turmeric, chili powder, vinegar or lemon juice, salt, and 2 tbsp (30 ml) water or broth if needed. Toss the hot meat vigorously with the spice mixture so the heat blooms the aromatics and the meat absorbs the flavors. Fold in chopped cilantro, spring onion greens, and crushed fenugreek if using. Adjust seasoning and serve immediately with beaten rice, steamed rice, or as part of a festival platter.