FOOD EDITION
B hutuwa is a traditional Nepalese dish that typically involves stir-frying meat with a mix of spices and vegetables. The dish is known for its rich, bold flavours and is popular in homes and restaurants across Nepal. The dish is commonly made with goat (known as ‘khasi’), chicken, lamb or buffalo meat. The meat is cut into small pieces and stir-fried until tender, then it is heavily spiced with Nepali spices such as turmeric, cumin, coriander, garlic, ginger and sometimes fenugreek. Green chillies, onions and tomatoes are also normally added to enhance the flavour. The dish is prepared by stir-frying the meat in hot oil to give it a slightly crispy exterior, while keeping the inside juicy. Onions, garlic and ginger are often sautéed first to release their flavours, with the meat and spices added afterwards. While the primary focus is on the meat, bhutuwa can also include vegetables like green beans, bell peppers or spinach for added texture and nutrition. The dish is typically served with rice (bhat) or bread (roti), and is often accompanied by lentils (dal) or pickles (achar).
CHICKEN BHUTUWA SPECIALITY RECIPE Subodh Gautam, owner of The Old Crown in Girton, shares a recipe for bhutuwa – a delicious, spicy stir-fried chicken dish using a mix of Himalayan spices, as well as crushed chilli and garlic
You will need • 4 tablespoons cooking oil (vegetable, rapeseed etc) • 1 tablespoon lemon juice • 1 teaspoon turmeric • Salt and pepper • 1kg chicken breast cut into thick 2cm slices • 150g onion, chopped • 5 garlic cloves, halved • 2 fresh red chillies
ginger, fresh red chillies, cumin, curry powder, asafoetida (a dried gum from world food shops) and half a teaspoon of turmeric into smooth paste. 4 In a non-stick pan, heat two tablespoons of cooking oil. Add the dried red chillies and fry until dark. Add the spice paste, then fry for another few minutes until the oil starts to separate from the spices. 5 Transfer the marinated lamb to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry the lamb until tender. If it starts to burn, add some broth or water to moisten. 6 Add 160g garden peas and 150g green onions; stir for another two minutes. Adjust seasoning with salt and pepper, to taste. Drain excess oil if necessary and serve with stir-fried vegetables and rice or roti (flatbread).
• 2.5cm ginger root, julienned • 1 teaspoon cumin
• 1 teaspoon curry powder • 1/8 teaspoon asafoetida powder • 2 dried red chillies • 240ml broth or water
• 160g garden peas • 150g green onion, chopped How to make it
1 In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, half a teaspoon of turmeric, salt and pepper into paste. 2 Add the chicken pieces marinate for 30 minutes. After marinating, drain the marinade and pat the lamb pieces dry. 3 In a processor, blend the chopped onion, garlic, and mix thoroughly to coat. Cover and let TABLE MANNERS A rich and luxurious dish, bhutuwa can be made with a selection of other traditional Nepalese recipes for a sublime spread
Himali Lamb Green curry with Himalayan salt and yoghurt, mint, green chilli and Nepalese spices Lasun Kukhura Khursani (Known as LKK or LLK) Chicken in garlic, crushed chilli, spring onion, cream and chef’s Nepalese sauce Khasi Ko Masu (Goat Curry) Slow-cooked on the bone with Nepalese spices Chicken Rum Rum Chicken in Himalayan herbs and black timur pepper MORE NEPALESE FAVOURITES
CAMBSEDITION.CO.UK DECEMBER 2024 51
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