Entree: Nepal – Newari Cuisine – छोयला ➤ chhoyela (Spicy smoky grilled meat salad tossed with chilies, timur, and cilantro)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Additional
30 min
Total
50 min
Ingredients
- 1 lb (450 g) buffalo meat or lean beef, trimmed and cut into 3/4-inch (2 cm) cubes, approx. usable weight
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) turmeric powder
- 2 tbsp (30 ml) mustard oil, plus extra for finishing
- 2 tbsp (30 ml) vegetable oil (for searing)
- 3–4 fresh red chilies, finely chopped (adjust to heat preference)
- 1 tbsp (15 ml) minced garlic
- 1 tsp (2 g) minced ginger
- 1 tsp (2 g) timur powder (Sichuan pepper / Nepali timur)
- 1/2 tsp (1 g) roasted cumin powder
- 1 medium red onion, thinly sliced
- 2 tbsp (18 g) toasted sesame seeds
- 1/2 cup (15 g) cilantro leaves, coarsely chopped
- 1–2 limes, cut into wedges
- 1 tsp (5 g) sugar (optional, to balance heat)
Instructions
1. Marinate the cubed meat with 1 tbsp (15 ml) soy sauce, 1/2 tsp (5 g) salt, and 1/2 tsp (1.5 g) turmeric for at least 30 minutes; overnight in the refrigerator produces more flavor.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet or on a grill over high heat until smoking hot. Sear the marinated meat in batches so pieces brown and char at the edges, about 2–3 minutes per side, ensuring an internal doneness to your preference. For authentic smoky flavor, sear over an open flame or briefly flame-char after searing.
3. Remove meat to a plate and let rest 5 minutes, then roughly chop any larger pieces into bite-size. While still hot, toss the meat in a heatproof bowl with 2 tbsp (30 ml) mustard oil, 3–4 chopped red chilies, 1 tbsp (15 ml) minced garlic, 1 tsp (2 g) minced ginger, 1 tsp (2 g) timur powder, 1/2 tsp (1 g) roasted cumin powder, and 1 tsp (5 g) sugar if using.
4. Add the thinly sliced red onion, 2 tbsp (18 g) toasted sesame seeds, and 1/2 cup (15 g) chopped cilantro. Toss vigorously so the hot meat wilts the onion slightly and the spices coat evenly. Adjust seasoning with additional salt, a squeeze of lime juice, or more timur to taste.
5. Transfer to a serving platter and drizzle a little extra mustard oil over the top for shine and pungency. Serve immediately with lime wedges alongside steamed rice or beaten rice (chiura) for a traditional pairing.
