Dain finally tries, and loves,
A Nepali staple: Buffalo
While Dain and I were visiting a local family's home outside of Pokhara in Upper Mustang, the wife of our host made the guests one of the few meat dishes presented to us during our homestay. Chholia, a dish usually made with ever-present water buffalo, captured Dain's heart and appetite immediately. In Nepal, cows are sacred because they represent one of the Hindu gods and therefore it's much more common to eat water buffalo. It's bright, inviting color due to the turmeric powder and complex combination of spices that I can't possibly replicate are characteristics of a dish that may seem humble to us but is quite a luxury for poor Nepali families.
Buffalo, or meat of any kind. Around 1lb
Cumin powder, 1 tbsp
Coriander powder, 1 tbsp
Turmeric powder, 1 tbsp
Salt, 1 tbsp
Ginger powder, 1 tbsp
2 cloves garlic, diced
1 yellow onion, diced
2 green chili, diced
- Fry or grill the cut of meat until properly cooked.
- Chop the meat into small pieces as you wish to consume. Place in a medium-sized bowl.
- Add the spices, onion, garlic, and green chili to the bowl and massage into the meat for anywhere from 2-5 minutes. The meat should look like it has a dry rub, not a wet curry.
- Serve with rice. Add sauteed greens of choice, favorite hot sauce, or sambal if desired.
- Prashna adds, enjoy it with an Arna Beer!