Choila

Ingredients

• 1⅛ lbMeatboneless, traditionally buffalo, alternatively lamb, goat or chicken thigh; cut into bite-sized pieces after cooking
• 4 tbspOilheated to smoking point, poured over the meat
• 6 clovesGarlicfinely chopped or as a paste
• 1 tbspGingerfinely chopped or cut into strips
• 1 tspTurmericfor the marinade and the tempering
• 1 tspFenugreek seedsfried dark in the hot oil
• 3Dried red chiliesfried whole in the oil or soaked and ground
• 3Green chilifinely sliced or ground with the paste
• ½ tspSichuan pepperground
• 1 tspCumin
• 1 tspCoriander
• 2 tbspLemon juicestirred in at the end
• 1Onionfinely sliced or cut into small pieces
• 2Spring onionsliced and tossed in
• 2Green garlic stalksroughly chopped (optional)
• 1 bunchCilantrochopped, tossed in and sprinkled over
• 1 pinchJimbubloomed briefly in the hot oil (optional)
• Saltto taste

Method

1. Mix the meat with salt, a little turmeric and a spoonful of mustard oil, cover and leave to sit for about 15 minutes.
2. Cook the meat over embers, on a grill or in a very hot pan until it is deeply browned and smoky on the outside but still juicy within.
3. Let the meat rest for a few minutes, then cut it into bite-sized cubes or thin slices, catching any juices that run out and keeping them for the bowl.
4. Finely chop the garlic, ginger and green chillies, or pound them to a paste in a mortar.
5. In a bowl, combine the meat with the paste, ground timur, cumin and coriander, the onion, spring onions, 2 roughly chopped green garlic stalks if you like, lemon juice, salt and chopped fresh coriander.
6. Heat the remaining mustard oil in a small pan until it smokes, fry the dried chillies and fenugreek seeds briefly until dark, stir in the rest of the turmeric and, if you like, let a pinch of jimbu bloom for a moment.
7. Pour the hot spiced oil straight over the meat and mix everything quickly and thoroughly.
8. Taste and adjust with salt, chilli and lemon, let it sit for a few minutes and serve scattered with fresh coriander.

Tips and variations

Buffalo is the traditional choice, but goat, thinly sliced lamb or boned chicken thigh all work just as well. Without embers, cook the meat in a griddle pan or sear it hard in hot mustard oil — the smokiness is gentler, the result still good. Instead of a plain ginger-garlic paste you can grind roasted, peeled tomatoes with soaked dried chillies, timur and garlic; chilli flakes or chilli paste add more heat. For the Newari character, temper with jimbu and timur and use roasted mustard oil from Khokana. Serve choila warm or at room temperature — some eat it cold — with chiura or roti, as a main dish or a snack for guests.