Nepali Style Buffalo Meat Recipe || 😋😋 || Simple & Easy Way || 🤗🤗 ||

buffalo meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more widely available.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often less expensive.

Wash 750 grams of buffalo meat and cut it into pieces.

Slice 2 large onions into thin rings.

Chop 1 large tomato finely.

Crush 1 tablespoon of ginger and garlic together.

In a bowl, combine the buffalo meat, sliced onions, chopped tomato, crushed ginger-garlic, 1/4 teaspoon cumin seeds, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 tablespoon Kashmiri red chili powder, and salt to taste.

Add 4 tablespoons of mustard oil to the mixture and mix well.

Marinate the mixture for 30 to 35 minutes (or up to 1 hour if time allows).

After marination, heat a pot on the stove and add 1 tablespoon of oil, swirling it around to coat the pot.

Add 1/4 teaspoon fenugreek seeds and 1 bay leaf to the pot.

Add the marinated buffalo meat mixture to the pot and stir well.

Cover the pot and cook without adding any water, allowing the meat to release its own juices for about 15 minutes.

After 15 minutes, check the pot; a lot of water should have been released from the meat.

Add 3 cloves of garlic (sliced) if desired for extra flavor.

Pour in hot water (not cold) to the pot, ensuring not to stir too much after adding the water.

Cover the pot again and reduce the heat to low, cooking for about 1.5 hours until the meat is tender, stirring occasionally to prevent sticking.

Check the tenderness of the meat; if it is cooked, do not cook further to avoid losing flavor.

Once cooked, add chopped fresh cilantro and mix well.

Cover and let it rest for 5-7 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: