Nepali Goat Curry

Nepali Goat Curry Recipe - Authentic Nepalese Dish with Spices and Yogurt

Region / culture: Nepal | Preparation time: 4 hours | Cooking time: 2 hours | Servings: 6

Introduction

Nepali Goat Curry, also known as Khasi Ko Masu, is a traditional Nepali dish that is rich in flavor and spices. This dish is a favorite among Nepali households and is often served during special occasions and festivals.

History

Nepali Goat Curry has been a staple in Nepali cuisine for centuries. The dish is believed to have originated in the mountainous regions of Nepal, where goat meat is a common source of protein. The use of a variety of spices and herbs in this dish reflects the rich culinary heritage of Nepal.

Ingredients

3 lb (1.36 kg) lean goat meat, (bone-in or boneless - preferably from shoulder or leg), cut into 1 or 1.5 inch cubes, excess fat removed
1 tbsp clarified butter (ghee)
1.5 inch piece fresh gingerroot, peeled and minced to fine paste (to yield 5.5 tbsp)
6 medium cloves garlic, peeled and minced and mashed to paste (to yield 1 tbsp)
1 whole red dried chile pepper, stemmed, broken into 2 pieces, seeded, soaked in 0.5 cup hot water until doubled in size, drained and minced to fine paste
0.5 cup unflavored plain yogurt, lightly beaten
0.5 tsp turmeric powder
salt to taste
4 tbsp light oil (any variety)
1 lb (454 g) yellow or white onion, peeled and chopped fine (to yield 4 cup)
3-4 medium size vine-ripened red tomato, finely chopped or mashed
1 tbsp cumin, dry-roasted and ground
1.5 tbsp coriander, dry-roasted and ground
1 tsp fennel seed, dry-roasted and ground
0.5 cup water and more if needed
2 tsp Nepali garam masala or masu ko masala
1 or 2 bunches of cilantro leaves (fresh coriander), washed well, chopped to yield 0.5 cup
4 scallions, white and pale green parts only, root end discarded and sliced into cubes

How to prepare

Wash the meat pieces thoroughly with cold water.
Cut the meat into 1 or 0.5 inch pieces.
Trim away as much visible fat as possible.
Prepare the herbs and spices as indicated in the ingredients.
In a mixing bowl, combine the meat, clarified butter, ginger, garlic, chili, yogurt, turmeric, and salt.
Rub and massage the mixture well into each piece vigorously using your hands.
Cover and allow the meat to marinate for up to four hours at room temperature or overnight in the refrigerator.
Bring the meat back to room temperature before cooking.
When ready to proceed, heat oil in a heavy-bottomed saucepan over medium-high heat.
When the oil is hot, add the onion and cook until golden brown and the oil starts separating from the side of the pan.
Add the tomato and cook until all the moisture has evaporated, stirring frequently.
Mix the ground cumin, coriander, and fennel.
Add the marinated meat pieces and mix well to coat them with the spices.
Add 0.5 cup of water and continue cooking covered.
When it starts boiling, reduce the heat to simmer.
Continue cooking until the meat is tender and the sauce is reduced and thickened.
At this stage of cooking, the oil will start to separate and float on top of the gravy.
Add the garam masala and stir well.
Add more water (2 tbsp at a time) if the meat is not cooked, and continue cooking until the desired tenderness is obtained.
The secret to success in this recipe is to keep adding small amounts of water and let it evaporate before adding more.
Remove from heat and adjust the salt.
When ready to serve, transfer to a serving dish and add cilantro and scallions.
Serve hot.

Variations

Add potatoes or vegetables such as carrots and peas for a heartier dish.
Use lamb or beef instead of goat meat for a different flavor.

Cooking Tips & Tricks

Marinate the meat for at least four hours to allow the flavors to penetrate the meat.

- Use a heavy-bottomed saucepan to ensure even cooking and prevent burning.

- Keep adding small amounts of water during cooking to prevent the meat from drying out.

- Adjust the amount of chili according to your spice preference.

Serving Suggestions

Nepali Goat Curry is traditionally served with steamed rice or roti. It can also be enjoyed with naan or paratha.

Cooking Techniques

Marinating the meat

- Dry-roasting and grinding spices

- Slow cooking to tenderize the meat

Ingredient Substitutions

Use vegetable oil instead of ghee

- Substitute Greek yogurt for plain yogurt

Make Ahead Tips

Marinate the meat overnight for maximum flavor.

Presentation Ideas

Garnish with fresh cilantro and sliced green onions before serving.

Pairing Recommendations

Serve with a side of cucumber raita or a fresh salad.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 5g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 15% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Dairy (yogurt)

Summary

Nepali Goat Curry is a rich source of protein and essential vitamins and minerals. It is a flavorful and satisfying dish that can be enjoyed as part of a balanced diet.

Summary

Nepali Goat Curry is a delicious and aromatic dish that showcases the bold flavors of Nepali cuisine. With a perfect balance of spices and tender meat, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Nepali Goat Curry. It was a warm summer afternoon, and I was visiting my friend Shanti, who had recently moved to Nepal. As we sat in her cozy kitchen, she began to prepare a delicious meal for us to enjoy. The aroma of spices filled the air, and I couldn't help but be intrigued by the complex flavors she was using.

As Shanti explained the process of making Nepali Goat Curry, I was captivated by her passion for cooking and her knowledge of traditional Nepali cuisine. She told me about the importance of using fresh ingredients and taking the time to simmer the curry slowly to allow the flavors to develop fully. I watched in awe as she expertly blended the spices and marinated the goat meat, creating a rich and fragrant curry that promised to be a true culinary delight.

After hours of simmering on the stove, the curry was finally ready, and Shanti served it with steaming hot rice and freshly baked naan bread. The first bite was a revelation - the tender meat, infused with the warm spices and creamy coconut milk, melted in my mouth, leaving behind a lingering heat that was both comforting and invigorating. I couldn't believe how delicious it was, and I knew that I had to learn how to make it myself.

Over the following weeks, Shanti patiently taught me the intricacies of making Nepali Goat Curry. She showed me how to select the best cuts of meat, how to toast and grind the spices to release their full flavor, and how to balance the heat of the chili peppers with the sweetness of the coconut milk. I practiced diligently, making batch after batch of curry until I felt confident in my ability to recreate the dish on my own.

As I continued to experiment with the recipe, I began to put my own twist on it, adding extra vegetables or experimenting with different combinations of spices. Each time I made the curry, I thought of Shanti and the time we had spent together in her kitchen, bonding over our shared love of food and culture. I felt a deep sense of gratitude for her generosity in sharing her knowledge with me, and I knew that this recipe would always hold a special place in my heart.

Years passed, and I continued to make Nepali Goat Curry for my family and friends, sharing the flavors and traditions of Nepal with those around me. Each time I prepared the dish, I felt a connection to Shanti and the memories we had created together. The rich aroma of the spices, the tender meat falling apart in the sauce, the warmth of the curry filling my soul - all of it reminded me of the joy and camaraderie that cooking can bring.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will find as much pleasure in making it as I have. Remember to take your time, savoring each step of the process and allowing the flavors to meld together harmoniously. And most importantly, enjoy the food with loved ones, for sharing a meal is one of life's greatest joys.

As you take a bite of the tender goat meat, bathed in the rich, fragrant sauce, know that you are not just tasting a dish - you are tasting a piece of my heart, a memory of a dear friend, and a tradition that spans generations. May this recipe bring you as much happiness and fulfillment as it has brought me, and may it inspire you to explore the world of flavors and cultures that await you.

With love and blessings,

Your Grandma