Entree: Nepal – Newari Cuisine – Swan Puka (Newari-style spiced pan-fried meat patties simmered in a tangy mustard-tomato gravy)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground pork or ground buffalo (use buffalo where traditional)
- 1/2 cup (80 g) yellow onion, finely diced
- 2 tbsp (30 g) fresh ginger, minced
- 2 tbsp (30 g) garlic, minced
- 1 large egg (about 50 g) beaten
- 1/2 cup (60 g) plain breadcrumbs
- 2 tsp (10 g) kosher salt, adjusted to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) timur (Sichuan pepper) ground, or 3/4 tsp ground black pepper if unavailable
- 1/2 tsp (1 g) turmeric
- 1–2 green chilies, finely chopped (optional)
- 2 tbsp (30 ml) mustard oil (or vegetable oil if unavailable)
- 2 tbsp (30 ml) vegetable oil for frying patties (if not using all mustard oil)
- 1 cup (240 g) tomato puree or finely chopped tomatoes
- 1/2 cup (120 g) plain yogurt, whisked (adds tang; can substitute with 2 tbsp (30 ml) lemon juice and extra water)
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- 1 tsp (2 g) dried jimbu (Nepalese herb) or substitute 1 tsp dried thyme/oregano if unavailable (optional but traditional)

Instructions

1. In a large bowl combine the ground meat, diced onion, minced ginger, minced garlic, beaten egg, breadcrumbs, salt, cumin, coriander, timur, turmeric, and chopped green chilies if using. Mix gently but thoroughly until evenly combined; chill 15–20 minutes to firm up for easier shaping.
2. Shape the mixture into uniform patties about 8–10 pieces, each roughly 2–2.5 oz (55–70 g) and about 3/4 inch thick.
3. Heat 1–2 tbsp (15–30 ml) mustard oil and 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium-high heat. Fry the patties in batches, 2–3 minutes per side, until golden brown but not cooked through. Transfer to a plate and set aside.
4. In the same skillet add the remaining 1 tbsp (15 ml) oil if needed. Reduce heat to medium and add the tomato puree. Cook 3–4 minutes until it thickens slightly, scraping browned bits from the pan. Stir in the whisked yogurt gradually, tempering so it does not split, and add dried jimbu if using.
5. Return the browned patties to the skillet, nestling them into the tomato-yogurt sauce. Add 1/4–1/2 cup (60–120 ml) water as needed to reach a saucy consistency. Cover and simmer gently for 10–12 minutes until patties are cooked through and flavors meld. Adjust salt and heat.
6. Finish with a drizzle of 1 tsp (5 ml) mustard oil for aroma and scatter chopped cilantro on top. Serve hot with steamed rice, beaten rice (chiura), or traditional Newari bread.