Entree: Nepal – Newari Cuisine – भुट्टन ➤ Bhuttan (Newari-style spiced pan-fried organ meats commonly served as a hearty savory main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) mixed organ meat (tripe, liver, heart, or buffalo offal), cleaned and cut into bite-size pieces (such as buffalo offal (such as tripe))
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 tbsp (15 ml) ghee (clarified butter) or additional oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) timur (Sichuan pepper), crushed
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) chili powder or to taste
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (60 ml) water or stock
- 2 tbsp (30 ml) chopped cilantro for garnish
- Juice of 1 lemon or lime, to finish
- Steamed rice or beaten rice for serving

Instructions

1. Rinse organ meats well and parboil in lightly salted water for 10–12 minutes to tenderize; drain and pat dry.
2. Heat mustard oil in a heavy skillet until shimmering. Add ghee if using, then add sliced onion and cook until deep golden, about 8–10 minutes.
3. Add garlic and ginger and cook 1–2 minutes. Stir in crushed timur, ground coriander, cumin, and chili powder and toast briefly until fragrant.
4. Add the prepared organ meats and increase heat to medium-high. Stir-fry for 6–8 minutes until the meat begins to brown and soak up the spices.
5. Add 1/4 cup (60 ml) water or stock, reduce heat to medium, and cover for 4–6 minutes to finish cooking and develop sauce. Uncover and cook off excess liquid until slightly sticky.
6. Season with salt, squeeze in lemon or lime juice, and toss to combine. Garnish with chopped cilantro and serve hot with steamed rice or beaten rice.