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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Chunla ： ウィキペディア英語版 Chunla Chunlā (, "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. Chunlā is a popular dish in Newar cuisine and is similar to Qeema found in other parts of South Asia. ==Production== Chunlā 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. Chunlā is also made into "lāgwa" (लाग्वः) meatball and "lāpi" (लापी) patty. The meat is rolled into a ball to make lāgwa or formed into a round shape to make lāpi before being fried and simmered in water. Lāgwa and lāpi are required food items during certain ceremonies. Chunlā is also used without first cooking it as topping for "chatānmari" rice flour crepe and "wo" lentil patties, and as filling for momos. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chunla」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.