Entree: Nepal – Newari Cuisine – कचिला ➤ Kachila (Newari-style raw minced meat dish seasoned with spices, mustard oil, and timur served immediately with greens or beaten rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) very fresh lean water buffalo or beef, minced very finely (keep chilled)
- 2 tbsp (30 ml) mustard oil, plus 1 tsp (5 ml) extra for finishing
- 1 small red onion, finely minced, about 1/3 cup (50 g)
- 2 tbsp (8 g) finely chopped fresh cilantro
- 2 green chilies, finely chopped, about 0.35 oz (10 g)
- 1 tsp (2 g) timur (Sichuan pepper) powder
- 1/2 tsp (1.5 g) roasted cumin powder
- 1/2 tsp (1.5 g) ground coriander
- 1 tsp (5 g) minced fresh ginger
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) fine salt or to taste
- 1 tbsp (9 g) roasted sesame seeds, lightly crushed
- 2 tbsp (10 g) finely sliced spring onion greens for garnish
- Optional accompaniment: beaten rice (chiura) or steamed rice for serving

Show original ingredient measurements

- 1 lb (450 g) very fresh lean water buffalo or beef, minced very finely (keep chilled)
- 2 tbsp (30 ml) mustard oil, plus 1 tsp (5 ml) extra for finishing
- 1 small red onion, finely minced, about 1/3 cup (50 g)
- 2 tbsp (8 g) finely chopped fresh cilantro
- 2 green chilies, finely chopped, about 10 g
- 1 tsp (2 g) timur (Sichuan pepper) powder
- 1/2 tsp (1.5 g) roasted cumin powder
- 1/2 tsp (1.5 g) ground coriander
- 1 tsp (5 g) minced fresh ginger
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (3 g) fine salt or to taste
- 1 tbsp (9 g) roasted sesame seeds, lightly crushed
- 2 tbsp (10 g) finely sliced spring onion greens for garnish
- Optional accompaniment: beaten rice (chiura) or steamed rice for serving

Instructions

1. Ensure meat freshness and chill: use only very fresh, high-quality lean buffalo or beef kept cold. Keep all utensils and bowls chilled to maintain safety and texture.
2. Mince the meat: finely mince by hand with a very sharp knife or pulse briefly in a cold food processor to achieve a fine, even texture; keep meat chilled throughout.
3. Prepare spice mix: in a small bowl combine timur powder, roasted cumin, ground coriander, salt, minced ginger, and lime juice; mix into a loose paste.
4. Combine: in a chilled bowl, toss the minced meat with the spice mix, mustard oil, finely minced onion, chopped cilantro, green chilies, and roasted sesame seeds until well distributed; a brief pounding in a mortar and pestle (2–3 minutes) helps bind and slightly emulsify the mixture.
5. Finish and plate: drizzle 1 tsp (5 ml) additional mustard oil over the top, garnish with sliced spring onion greens, and serve immediately.
6. Serve traditionally with beaten rice (chiura), fresh greens, or puffed rice; consume promptly and do not store leftovers.