Khasi Ko Masu (Nepali Goat Meat Curry)

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Khasi Ko Masu (Nepali Goat Meat Curry)

Khasi Ko Masu (Nepali Goat Meat Curry) is a traditional Nepali recipe for a classic curry of goat meat in an aromatic tomato base. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Nepali Goat Meat Curry (Khasi Ko Masu).

prep time

10 minutes

cook time

50 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Nepal Recipes

This is a very rich and flavourful curry that is typically served at festivals.

Ingredients:

1kg Goat meat bone-in, cut into bite-sized pieces. Alternatively use mutton or lamb meat
2 medium Red onions, finely sliced
2 tsp Salt
3 tbsp Vegetable oil
1 tbsp Ghiu (ghee/clarified butter)
500ml Water
10 sprigs Coriander, leaves Finely chopped

For the Masala Paste
2 medium Tomato
6 Garlic cloves
5cm piece of Fresh Ginger
4 Fresh finger chillies

For the Whole Spices:
2 Black cardamom lightly crushed to release the flavour.
8 Green cardamom lightly crushed to release the flavour.
1 Cinnamon stick
4 Indian Bay leaves Slightly crushed between your palms
4 Dried chillies

For the Spice Powder:
1 tbsp Cumin powder
1 tbsp ground Coriander seeds
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp freshly-ground Black pepper

Method:

Combine the ingredients for the masala paste in a mortar and grind until they form a smooth paste. Set this aside for later. For the spice powder, simply mix together the spices in a small bowl.

Place a large pot over medium heat and add the ghee. Once the oil is hot, add the whole spices (black cardamom, green cardamom, cinnamon, and bay leaves, and dried chilli) and fry for around 15-20 seconds until aromatic.

Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown (about 8 minutes).

Add the goat meat to the pot and cook, stirring occasionally, for around 15 minutes, or until the meat starts to turn colour.

Scatter over the spice powder and salt, stir to combine and cook for another 5 minutes, stirring occasionally.

Now stir in the masala paste and stir fry for another 5 minutes.

Add 500ml water, stir to mix, bring to a simmer then cover and cook for 45minutes to 1 hour, stirring every 10 minutes and topping-up the liquid levels as needed.

When done, turn the curry into a warmed serving dish and garnish with fresh coriander leaves.

Serve hot accompanied by steamed rice and/or flatbreads.