ChunlÃÂ (, "ground meat") is a traditional meat dish of the Kathmandu Valley in Nepal. It is meat finely chopped by a chopping knife or meat grinder. ChunlÃÂ is a popular dish in Newar cuisine and is similar to Qeema found in other parts of South Asia.
ChunlÃÂ is made by grinding water buffalo meat and kneading spices into it. The meat is fried lightly in a pan and then simmered in water. In the last step, fenugreek seeds are bloomed in oil and poured over the meat.
Chunlàis also made into "lÃÂgwa" (à ¤²à ¤¾à ¤Âà ¥Âà ¤µà ¤Â) meatball and "lÃÂpi" (à ¤²à ¤¾à ¤ªà ¥Â) patty. The meat is rolled into a ball to make lÃÂgwa or formed into a round shape to make lÃÂpi before being fried and simmered in water. LÃÂgwa and lÃÂpi are required food items during certain ceremonies.
ChunlÃÂ is also used without first cooking it as topping for "chatÃÂnmari" rice flour crepe and "wo" lentil patties, and as filling for momos.