Newari Choila

Ingredients

• •Buffalo meat
• •Mustard oil
• •Garlic
• •Ginger
• •Dried red chili
• •Timur pepper
• •Green chili
• •Onion
• •Fresh coriander
• •Lemon juice
• •Beaten rice

Steps

1. 1Hold the buffalo meat directly over an open charcoal flame or under a very hot grill, turning it every couple of minutes until the surface is charred and blistered on all sides.
2. 2Let the meat rest for a few minutes, then chop it into small bite-sized pieces with a heavy cleaver.
3. 3Heat mustard oil in a wide pan until it just begins to smoke, then pull the pan off the heat to let the oil settle for a moment.
4. 4Add crushed garlic, ginger, and dried red chili to the warm oil and stir for under a minute, until the kitchen fills with their aroma.
5. 5Toss the chopped meat into the pan along with sliced green chili, thinly sliced onion, and a pinch of ground timur pepper, mixing everything so the meat soaks up the spiced oil.
6. 6Return the pan to low heat and cook for another 5 minutes, stirring often, until the edges of the meat crisp up slightly.
7. 7Finish with a generous squeeze of lemon juice and a handful of chopped fresh coriander.
8. 8Serve the choila warm, piled onto a plate of flattened beaten rice, the way street vendors in Kathmandu's old town ladle it out from big steel pans.