Entree: Nepal – Terai Lowlands – चिचर ➤ Chichar (Terai-style spiced pan-fried ground meat patties with aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 lb (454 g) ground mutton (goat)
- 3 tbsp (45 ml) mustard oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1-inch piece ginger, grated (about 0.4 oz / 12 g)
- 2 green chilies, finely chopped
- 2 tbsp (30 ml) finely chopped fresh cilantro (coriander)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 1 large egg, beaten
- 2 tbsp (30 g) fine breadcrumbs (or crushed roti)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for shallow frying (if needed)
- Cooked basmati rice or plain rotis to serve (optional)

Instructions

1. Combine ground mutton, chopped onion, garlic, ginger, green chilies, cilantro, cumin, coriander, turmeric, red chili powder, garam masala, lemon juice, beaten egg, breadcrumbs, salt, and pepper in a large bowl. Mix thoroughly until uniform.
2. Divide the mixture into 8 equal portions and shape each into a flattened patty about 1/2 inch thick.
3. Heat mustard oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. If your mustard oil is very strong, you may reduce to 2 tbsp and add 2 tbsp (30 ml) vegetable oil.
4. Add patties in a single layer without overcrowding the pan. Cook for 3–4 minutes per side until deeply browned and cooked through, reducing heat if browning too quickly. Cook in batches as needed.
5. Transfer cooked patties to a paper towel-lined plate to drain briefly. Check seasoning and sprinkle additional salt or lemon juice if desired.
6. Serve hot, 2 patties per person, with steamed basmati rice or warm rotis and a fresh cilantro chutney or sliced onion and lemon wedges.