Easy Goat Curry (Sajilo Khasi Ko Masu) सजिलो खसीको मासु

Creating a Nepalese goat meat curry (Khasi ko masu) often involves a complex process, but the payoff is immense - a dish bursting with indulgent flavors and meat so tender it practically melts off the bone. However, this recipe revolutionizes the traditional method, making it more accessible and less intimidating. With busy work schedules it can be difficult to make time to cook truly special dishes. I have created this recipe that distills the essence of the classic dish into a more manageable form, using fewer ingredients and simplifying the steps without sacrificing the rich, authentic taste. After many years of experimenting and squeezing in cooking in between busy work medical work shifts I have carefully selected only the key ingredients that are crucial to achieving that signature flavor without dedicating hours in the kitchen.

Making this recipe really showed me that less can truly be more. So, whether you're hosting a special dinner or simply craving something special, this recipe promises to deliver the quintessential goat meat curry experience with half the effort.

Tips for making Nepalese Goat Curry

1. Select the Right Cut: Choose goat meat with bones, as the bones add richness and depth to the curry. Shoulder or thigh cuts are particularly flavorful.
2. Brown the Goat Meat Well: Sear the goat meat until it's well browned. This caramelization adds a rich flavor to the curry.
3. Deglaze the Pot: After browning the goat meat, deglaze the pot with a bit of water or broth to lift all the flavorful bits stuck to the bottom.
4. Rest the Curry: Allow the curry to rest for a while after cooking. This helps the flavors to develop and integrate more fully. It tastes even better if you leave it overnight and eat the goat curry the next day
5. Garnish Wisely: Garnish with fresh herbs like cilantro or mint just before serving to add a burst of freshness.

What are Goat meat substitutes?

If goat meat is not available or preferred, there are several alternative meats that can be used in the curry to achieve a similarly rich and flavorful dish. Here are some options:

1. Lamb: Lamb is the closest in flavor and texture to goat meat, making it an excellent substitute. It also becomes tender when slow-cooked.
2. Beef: Beef, especially cuts like chuck or brisket, can be a good substitute. These cuts have the fat and connective tissue that break down nicely during slow cooking.
3. Mutton: Older sheep meat, known as mutton, is tougher but flavorful and can stand up to the robust spices in the curry.

Suggested Alterations for making Goat Curry

1. Vegetable: Include potatoes, carrots, or bell peppers for additional texture and nutrition. They also help balance the richness of the goat meat.
2. Spinach or Greens: Stir in spinach or other leafy greens at the end of cooking for added color and nutrition.
3. Fruit for Sweetness: Include dried fruits like raisins or apricots for a hint of sweetness and texture contrast.
4. Sweeteners to Balance: A touch of honey or brown sugar can balance the spices and add a subtle sweetness.

Easy Goat Curry (Sajilo Khasi Ko Masu) सजिलो खसीको मासु

Goat meat curry (Khasi ko Masu) is a must-try for anyone who loves hearty and robust flavours. In Nepal goat meat curry is reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. Many Nepali people will have wonderful memories of eating this during festival season with their family and friends. The meat is so tender that it falls right off the bone, and the combination of spices creates a robust flavour that is both comforting and satisfying. So why not give it a try and experience the taste of Nepal in your own kitchen? Your taste buds will thank you!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course dinner

Cuisine nepal

Servings 8

Calories 436 kcal

Ingredients

  

1x2x3x

• 1 kg Goat meat bone-in, cut into bite-sized pieces. Alternatively use mutton or lamb meat
• 2 Red onion Medium sized, finely sliced
• 2 teaspoon Salt
• 1 tablespoon Vegetable oil
• 1 tablespoon Ghiu (ghee/clarified butter)
• 500 mls Water
• 10 Stems Coriander leaves Finely chopped

Masala Paste

• 2 Tomato Medium-sized
• 6 Cloves Garlic cloves
• 2 inch Fresh Ginger
• 3 Fresh chillies If you like it spicy add 4 fresh chillies

Whole Spices

• 10 Green cardamom Slightly crushed to release the flavour. You can do this with the flat side of a knife or spoon or a mortar and pestle.
• 4 Bay leaves Slightly crushed to release the flavour. You can use your hands.

Spice Powder

• 1 tablespoon Cumin powder
• 1 teaspoon Black pepper
• ½ teaspoon cinnamon powder

Instructions

 

Prepare the Masala Paste

• Gather the ingredients for the masala paste and grind them in a grinder or mortar and pestle until they form a smooth paste.Set the paste aside for later.

Fry the Whole Spices and Onion

• Heat the vegetable oil and ghee in a large pot or pressure cooker over medium heat.
• Once the oil is heated, add the whole spices (green cardamom and bay leaves) and fry for around 15-20 seconds until they become aromatic.
• Add the finely chopped red onion and fry the mixture until the onions are soft and turn golden brown.

Fry the Goat Meat with Spices

• Add the goat meat to the pot and cook for around 15 minutes or until the meat starts to turn brown. Stir occasionally.
• Add the spice powder mix and salt to the pot and cook for another 5 minutes, stirring occasionally.
• Add the masala paste that you prepared earlier and stir for another 5 minutes.

Cook the Curry- 3 methods (1.Pressure cooker 2.Pot 3.Slow cooker)

• Pour 500mls of water into the pot and stir everything together.

1. Pressure Cooker

• If using a mechanical pressure cooker, put the lid on and cook for around 30-35 minutes (or about 7 whistles) over medium heat.

  If using an electric instant pot then cook at high pressure for 20 minutes
• Turn off the heat and let the pressure cooker cool. Do not take the lid off until the steam inside the pressure cooker has completely released.
• Once the pressure cooker has cooled down, bring it to a boil and cook for another five minutes to reduce the liquid into a semi-thick consistency.

2. Pot

• If using a regular pot, cook the curry for around 45-1 hour over low heat with the lid on. Remember to come and stir the meat every 10 minutes and top up with water if it gets too dry. Make sure not to burn the bottom.

3. Slow Cooker

• If using a slow cooker, cook for 4 hours on high.

Garnish and Serve

• Turn off the heat and transfer the goat meat curry to a serving dish.Garnish with fresh coriander leaves.Serve the goat meat curry hot with steamed rice or bread. Enjoy!

Nutrition

Calories: 436kcalCarbohydrates: 8gProtein: 22gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 96mgSodium: 956mgPotassium: 492mgFiber: 2gSugar: 3gVitamin A: 461IUVitamin C: 24mgCalcium: 57mgIron: 3mg

Keyword curry, dashain, goat, lamb, mutton

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