Khasi Ko Masu – Nepali Style Goat Curry

Khasi Ko Masu (Nepali Style Goat Curry) is one of most loved meat varieties among Nepalese. We love it here at the Hungry Buddha too. Today we wanted to share the recepie with you.

In Nepal, the goat curry is normally cooked with bones, skin and fats instead of just boneless lean meat.

One last thing, the curry is cooked in Pressure Cooker. If you are not using pressure cooker, you will just have to cook the curry longer.

Ingredients (serves 3-4 people)

• ½ kg Mutton pieces (with bones)
• 1-2 medium size Spanish Onions (finely sliced)
• 2-3 medium size Tomatoes
• 1 tbs Garlic and Ginger paste
• 3-4 Cloves
• 3-4 Green Cardamoms
• 1 Cinnamon stick
• 3 Bay leaves
• 1 tsp Fenugreek seed
• 1 tbs Meat Masala
• 1 tsp Garam Masala
• 1 tsp Red Chili powder
• 1 tsp Turmeric powder
• 2 tbs Canola Oil
• Salt to taste
• Fresh coriander leaves or shallots (to garnish)

Cooking Method

• heat 2 tbs of oil in pressure cooker and start frying cloves, green cardamom, cinnamon, bay leaves and then fenugreek seed – 20 seconds
• add onions and fry until it becomes soft and starts changing colour
• add chopped goat meat & stir around occasionally for 5-6 mins
• add ginger/garlic paste, turmeric powder and cook further for around a minute
• add salt (according to your taste), meat masala and red chili powder. Cook it for around 2 minutes with occasional stirring
• add diced tomato & cook further for around 4-5 mins
• add garam masala, stir it and add a cup of water
• put the lid of the pressure cooker and cook it for around 15 mins (around 4 whistles) in low heat (if you are not using the pressure, cook the curry for around 25-30 mins in low heat with lid on)
• once off the heat, leave it for 10-15 minutes for it to settle
• garnish with fresh coriander or shallots before serving

Namaste

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