Nepali
Buff Choila
A Newari-style choila made with charred buffalo meat, mustard oil, garlic, ginger, timur, and a hot fenugreek tempering. It is served warm or at room temperature with chiura, fresh herbs, and sharp lemon.
Ingredients
- boneless buffalo meat, lean300g
- mustard oil2 tbsp
- fenugreek seeds1/2 tsp
- turmeric powder1/2 tsp
- Kashmiri or Nepali red chili powder1 tsp
- roasted cumin powder1 tsp
- roasted coriander powder1/2 tsp
- timur, ground1/4 tsp
- garlic, finely minced4 cloves
- fresh ginger, finely minced1 tbsp
- green chilies, finely chopped2
- red onion, thinly sliced1/2 small
- spring onion, chopped1
- fresh cilantro, chopped1/4 cup
- lemon juice1 tbsp
- salt3/4 tsp
- chiura, to serve1 cup
Method
- Cut the buffalo meat into 2 or 3 large flat pieces so they cook quickly and develop char.
- Grill the meat over hot charcoal, an open gas flame on a rack, or a very hot cast-iron pan until the outside is well charred and the inside is just cooked through, about 4 to 6 minutes per side depending on thickness.
- Rest the meat for 5 minutes, then slice it into small bite-size pieces across the grain.
- Put the sliced meat in a mixing bowl with salt, red chili powder, roasted cumin powder, roasted coriander powder, ground timur, minced garlic, minced ginger, green chilies, red onion, spring onion, cilantro, and lemon juice.
- Heat the mustard oil in a small pan until it just begins to smoke.
- Add the fenugreek seeds and fry until they turn dark brown and fragrant, then immediately remove the pan from the heat.
- Stir the turmeric into the hot oil and pour the tempering over the spiced meat.
- Mix thoroughly with a spoon or clean hand so the hot oil coats the meat and slightly softens the aromatics.
- Taste and adjust salt, lemon, and chili, then let the choila sit for 5 minutes before serving.
- Serve with chiura on the side, with extra cilantro, onion, and lemon if desired.
Common questions
Can I substitute buffalo meat in Buff Choila?
Yes. Beef chuck, lamb leg, or very lean goat work well if buffalo is unavailable. Slice into flat pieces and cook hot and fast so you get char without drying the meat out.
How do I know when the meat is cooked enough for choila?
Grill until the outside is deeply charred and the center is just cooked through, usually 4 to 6 minutes per side depending on thickness. Rest briefly, then slice across the grain for tenderness.
What are the most common mistakes when making Buff Choila?
Overcooking the meat, using too much oil, and skipping the smoking-hot tempering are the biggest mistakes. Also avoid adding too much lemon juice or salt too early, which can make the meat taste flat or watery.
How long does Buff Choila keep, and can I store it?
Store cooled choila in an airtight container in the fridge for up to 2 days. The flavor is best the same day. Reheat gently only if needed, but it’s usually served at room temperature.
What should I serve with Buff Choila?
Serve it with beaten rice (chiura), puffed rice, or warm sel roti, plus sliced cucumber or tomato. It also pairs well with a cold beer or raksi, and extra lemon wedges on the side.