Chunla

Chunlā is a cherished traditional meat dish originating from the Kathmandu Valley in Nepal, and it holds a special place in Newar cuisine. Similar in some ways to Qeema from other regions of South Asia, Chunlā begins with finely chopping water buffalo meat, either using a knife or a grinder. This meat is then combined with a blend of spices, lightly fried, and simmered in water. A distinctive step in the preparation involves blooming fenugreek seeds in hot oil and then drizzling this aromatic concoction over the meat as a finishing touch.

Chunlā isn't confined to a single presentation; it can be transformed into various forms. For example, you can create "lāgwa" meatballs or "lāpi" patties by shaping the seasoned meat into spheres or round patties, respectively, before frying and simmering them. These variations hold special significance during certain ceremonies.

Beyond being enjoyed as a stand-alone dish, Chunlā also serves as a versatile topping or filling. It is commonly used to top "chatānmari" which are rice flour crepes, and "wo" which are lentil patties. Moreover, Chunlā makes for a delectable filling for momos, the popular Nepali dumplings.