Top 9 Nepali Meat Dishes

Khasi ko masu is a flavorful Nepalese curry made with goat meat. Although the meat has its own rich flavor and doesn't need many spices to enhance the flavors of the dish, it is combined with flavorings such as garam masala, chili, turmeric, cloves, and cinnamon. The dish is especially popular during the largest Nepalese festival called Dashain. It is recommended to pair the curry with rice and roti bread.Expand

Sekuwa is a Nepalese specialty dish consisting of grilled and skewered lamb, chicken, pork, or goat meat. Before grilling, the meat is combined with fresh herbs and spices. It is one of the most popular street food items in the country. The dish is typically served with baji (pounded rice) and achar (tomato pickle).Expand

Sukuti is a unique Nepalese dish consisting of dried meat such as lamb which is cut into thin slices and marinated in cumin, turmeric, black pepper, coriander, chili, and ginger, garlic, and onion paste. It can be consumed as it is, but it can also be charbroiled and spiced, then served as an appetizer or snack. Many people like to combine it with achar, curries, or noodles.Expand

Choila is a specialty of the Nepalese Newari, and it consists of grilled meat - either water buffalo, chicken, or mutton. The dish is characterized by its spiciness coming from green and red chilis, along with spices such as turmeric and fenugreek seeds. It is usually served with a side dish of pounded rice.Expand

Chunla is a traditional meat dish originating from the Kathmandu Valley in Nepal. The meat (usually water buffalo's meat) is finely chopped with a meat grinder or a knife. The spices are kneaded into the meat, and it's then fried in oil and simmered in water. Once done, the meat is topped with a combination of fenugreek seeds and oil. Chunla can also be shaped into meatballs or meat patties for certain ceremonies. The meat is also often used as a filling for momos or a topping for rice flour pancakes known as chatanmari.Expand

Kachilā is a popular dish of the Nepalese Newari community, made with raw meat of water buffalo, chicken, or lamb. The meat is minced and combined with garlic, coriander, chili, salt, and fenugreek seeds, which are fried in oil with turmeric. Fenugreek and turmeric are poured over the meat and spices, and the whole concoction is finally garnished with coriander and spring garlic.Expand

Haku choila is a traditional meat dish originating from Nepal. This is one of the most well-known dishes of the Newar community, and it's usually made with a combination of buffalo meat, scallions, garlic, ginger, hot peppers, mustard oil, coriander, cumin, fenugreek, salt, and wheat straw. The meat is cut into long strips, roasted over an open fire, chopped into chunks, then mixed with the rest of the ingredients and served hot. When prepared traditionally, the fire must be fueled by wheat straw, as the smoke will make the meat more tender. Nowadays, chicken, mutton, and duck meat can replace the buffalo meat, but those versions of haku choila are not considered traditional.Expand

Bandel karang is a traditional pork dish originating from Nepal. The dish is usually made with a combination of pork ribs, soy sauce, flour, eggs, garlic, ginger, chili peppers, and five-spice powder. The ribs are cooked in water, then smeared with a combination of all other ingredients except the soy sauce so that they're fully coated. Once done, the spicy pork ribs are slowly mixed with the soy sauce and fried until most of the liquid has evaporated.Expand

Bhutuwa is a traditional stir-fried dish originating from Nepal. The dish is usually made with a combination of chicken (pork, shrimp, or lamb are also often used), lemon juice, cumin, turmeric, cinnamon, mustard oil, fenugreek, cloves, scallions, garlic, ginger, peas, chili peppers, salt, and black pepper. The chicken pieces are marinated in lemon juice, mustard oil, turmeric, cumin, and seasonings. The cloves and fenugreek are sautéed in mustard oil, and the chicken is then browned in the pan with garlic, ginger, and chili peppers. The peas, scallions, and cinnamon are added near the end of cooking. Once done, bhutuwa is typically served with rice, roti, or stir-fried vegetables.Expand