Kachilaa – Chef Bal Krishna Shrestha

Kachilla is the Nepalese way steak tartare is made with freshly chopped buffalo or lamb meat and Himalayan spices.



  • 600 gm raw tender buffalo/lamb meat
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 1 teaspoon ground chilies
  • 1 teaspoon ground cumin
  • 1 tablespoon shallot/red onion
  • 200 ml mustard/olive oil
  •  1 teaspoon fenugreek
  • Salt to taste
  • ½ teaspoon ground turmeric
  • 1 teaspoon chopped green chilies
  • 1 tablespoon chopped coriander

Method of Preparation

  • Chop fresh tender buffalo or lamb meat very finely and put into a mixing bowl.
  • Add ginger, garlic, coriander, ground chili, cumin, salt, shallot/red onion, green chilies, and half of the oil into the meat and mix it well.
  • Heat the rest of the oil in a frying pan, add fenugreek seeds and cook until dark brown.
  • Add ground turmeric into the heated oil and immediately pour over the meat mixture.
  • Mix well until all the spices are combined.
  • Transfer to a clean bowl, Keep in the fridge for 30 minutes before eating
  • Serve with beaten rice or puff rice or any green salads.

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