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Haku Chhoyla
Haku Chhoyla is a traditional Newari dish from Nepal, featuring grilled buffalo meat marinated in a blend of spices and then mixed with mustard oil, garlic, ginger, and hot peppers. The 'haku' in the name refers to the black charring of the meat achieved by grilling it over an open fire, traditionally fueled by wheat straw, which imparts a unique smoky flavor. While buffalo meat is traditional, chicken, mutton, or duck are often used as alternatives.
đ§ Ingredienser
- 500 g Buffalo meat (or chicken thighs)(cut into strips)
- 100 ml Mustard oil
- 4 medium Tomatoes(roasted or fried)
- 1 tbsp Garlic(finely chopped)
- 1 tbsp Ginger(finely chopped)
- 5-7 pieces Dry red chilies
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tsp Fenugreek seeds
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- to taste Salt
- handful Spring onion(chopped, for garnish)
- handful Fresh coriander(chopped, for garnish)
đšâđł Instruktioner
- 1
Roast or fry the tomatoes until softened. Mash them into a paste.
đĄ Proffstips: Roasting adds a deeper flavor. - 2
In a dry pan, roast the coriander seeds, cumin seeds, and fenugreek seeds until fragrant. Grind them into a coarse powder.
- 3
Grill the meat strips over an open flame (or under a broiler/grill) until charred and cooked through. This traditional method uses wheat straw for fuel.
đĄ Proffstips: Aim for a good char, but don't overcook. - 4
Once cooked, cut the meat into bite-sized chunks.
- 5
In a bowl, combine the chopped meat, tomato paste, chopped garlic, chopped ginger, dry red chilies, ground spice mix, turmeric powder, chili powder, and salt. Mix well.
đĄ Proffstips: Use gloves if handling chilies. - 6
Heat the mustard oil in a small pan. Add the fenugreek seeds and let them splutter. Be careful not to burn them.
- 7
Pour the hot mustard oil mixture over the meat mixture. Mix thoroughly.
đĄ Proffstips: The hot oil helps to 'cook' some of the raw ingredients. - 8
Garnish with chopped spring onions and fresh coriander. Let it marinate for at least 10-15 minutes before serving.
đĄ Proffstips
- âFor a smoky flavor at home, you can grill the meat on a barbecue or use a kitchen torch.
- âAdjust chili and spice levels to your preference.
- âHaku Chhoyla is traditionally served with Chiura (beaten rice).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken thighs, mutton, or duck instead of buffalo meat.
- Add a pinch of Szechuan pepper (Timmur) for an extra kick.