Kachila

Ingredients

Meat

• 400 gwater buffalo tenderloin, or beef tenderloin, from a trusted butcher

Spice paste

• 2 tbspmustard oil
• 1 tbspfinely grated ginger
• 6garlic cloves, crushed
• 2 tspground cumin, freshly toasted
• 1 tspground coriander, freshly toasted
• 1 tsptimur, or Sichuan pepper, ground
• 1 tspturmeric
• 1 tspchilli powder
• 1/2 tspasafoetida
• salt

To finish

• 3 tbspmustard oil, heated to smoking
• 4dried red chillies
• 1/2 tspfenugreek seeds
• juice of 1 lemon
• a handful of coriander, chopped
• 2spring onions, sliced

To serve

• chiura, or beaten rice
• the rest of the samay baji platter

Directions

1. Trim the tenderloin of every scrap of fat, silverskin and sinew. Put it in the freezer for twenty minutes so it firms up. Work on a scrupulously clean board with a clean knife.
2. Slice it very thinly, then cut the slices into strips, then chop across into a fine mince. Chop it by hand rather than using a machine. Keep the chopped meat in a bowl set over ice as you work.
3. Toast the cumin and coriander seeds in a dry pan for two minutes. Shake the pan constantly until they darken and smell strong. Grind them to a powder while still warm. Now the mustard oil, which must be treated properly. Heat the two tablespoons in a small pan until it just begins to smoke.
4. Take it off the heat and let it cool completely. Combine the cooled mustard oil with the ginger and garlic. Stir in the toasted cumin and coriander, the timur, turmeric and chilli.
5. Add the asafoetida and a good pinch of salt. It should form a thick loose paste. Tip the paste over the chopped meat. Mix it through thoroughly with a spoon rather than with your hands. Every piece should be coated and the mixture should look uniform.
6. Taste a very small amount and adjust the salt and chilli. Now the tempering, which is poured over hot. Heat the remaining mustard oil in a small pan until smoking. Add the dried chillies and fenugreek seeds. Take the pan off the heat the moment the fenugreek turns brown. Pour the hot oil and spices over the dressed meat.
7. Stir it through the meat immediately. Squeeze the lemon juice over and stir it in. Scatter the chopped coriander and spring onion over the top. Serve it immediately, at cool room temperature. Do not keep leftovers, since raw dressed meat should not be held.

Technique

• This is eaten raw: buy a whole cut from a trusted butcher and tell them it is for raw eating.
• Freezing at minus twenty for seven days kills tapeworm larvae but not bacteria.
• Heat the mustard oil and let it cool before use, since raw mustard oil is harsh.

Substitutions

• Beef tenderloin in place of buffalo, prepared the same way.
• Sichuan pepper in place of timur, which is a close relative.

Variations

• Cooked briefly in the pan, sold as a safer version.
• Made with buffalo lung or tongue, as in other samay baji elements.
• With extra chilli, which some households prefer.

History

One of the dishes of the Newar samay baji platter, served raw at feasts and religious occasions.

Frequently asked questions

What is Kachila?

Kachila is a salad & side from Nepal: raw minced buffalo dressed with mustard oil, ginger and roasted spices. One of the dishes of the Newar samay baji platter, served raw at feasts and religious occasions.

How long does Kachila take to make?

Kachila takes 30 min of preparation and 10 min of cooking. The recipe makes 4 servings as part of a platter. It is rated medium to make.

What can I substitute in Kachila?

Yes, within limits. Beef tenderloin in place of buffalo, prepared the same way. Sichuan pepper in place of timur, which is a close relative.

What is the most important thing to get right in Kachila?

Slice it very thinly, then cut the slices into strips, then chop across into a fine mince. Chop it by hand rather than using a machine. Keep the chopped meat in a bowl set over ice as you work.